Savor Sunshine: Guava Cream Cheese Tartlet Recipe

Last updated on August 20th, 2023 at 01:13 pm

This easy recipe for a guava and cream cheese tartlet combines the tropical sweetness of guava with the creamy richness of cream cheese, all nestled in a buttery tartlet crust. Here’s a simple recipe to guide you in making these delectable treats.

What is a Tartlet?

First things first, let’s chat about tartlets. Picture this: a mini-pie that’s big on flavor and elegance. Tartlets are like the chic cousins of traditional tarts, featuring a flaky pastry crust that’s filled with either sweet or savory goodness. They’re versatile, allowing you to play with flavors, textures, and presentation, making them an absolute favorite among dessert enthusiasts like us.

Now, technically tarts and pies use different crusts. Traditionally, tart crust includes egg, and most bakers choose to shape tarts differently than pies. Personally, I like simplicity! The recipe you will see below is not a “traditional” tart crust, nor did I shape it in any fancy way. If you own fancy tartlet pans like these and what to make pretty-shaped tartlets, I say go for it! I do not yet own anything like that, so I used what I had, which was a muffin tin.

What is Guava?

Now, let’s dive into the star of our show: guava. Imagine a tropical paradise in fruit form—guava embodies that perfectly. Originating from Central America, guava is known for its enticing aroma and the delightful balance between sweet and tangy flavors. Its distinctive fragrance comes from a beautiful blend of floral and citrus notes.

Guava is a very common flavor in many Latin American dishes. It is a pity that it can be hard to find fresh guava in the United States, where I live. However, keep reading to learn how you can still incorporate delicious guava flavor into your baked goods, even if you do not have access to fresh guava.

Where to Find Guava Paste for Baking

Here’s the secret ingredient that’ll make your Guava Cream Cheese Tartlets pop: guava paste. This concentrated essence of guava fruit is like a burst of tropical sunshine for your taste buds. Wondering where to find it? You’re in luck! You can snag this gem at some grocery stores, Latin markets, and online retailers.

I, personally, use the guava paste from the Goya brand, simply because my local super markets carry it. It comes in a little brick, and it is very sticky to handle. However, it works for this recipe, and it can be easy to find if you know where to look! It’s usually in the aisle with the other Goya products, near the dulce de leche.

Ingredients:

For the Tartlet Crust:

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and diced
• Pinch of salt
• 1-2 tablespoons ice-cold water

For the Filling:

• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup guava paste (Approximately! It’s hard to measure those bricks of guava paste.)

Instructions

Tartlet Crust:

• • In a food processor, combine the flour, sugar, and salt. Add the cold diced butter and pulse until the mixture resembles coarse crumbs.
  • Gradually add the ice-cold water, one tablespoon at a time, and pulse until the dough comes together when pinched. Be careful not to overwork the dough.

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  • Turn out the dough onto a lightly floured surface and gently knead it into a ball. Flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Cream Cheese Filling:

• • In a mixing bowl, beat the softened cream cheese until smooth and creamy.
  • Add the powdered sugar and vanilla extract, and continue to beat until well combined.
  • Slightly melt guava paste in the microwave to soften (I did about 30 seconds)
  • Quickly beat guava paste in with cream cheese. Sorry, I was working so fast to beat in that guava, I forgot to take a picture of these steps!

Assembly:

• • Preheat your oven to 375°F (190°C).
  • On a heavily floured surface, roll out the chilled tartlet dough to about 1/8 inch thickness. Use a round cookie cutter (I used the top of a round drinking glass) to cut out circles from the dough.
  • Carefully press each circle of dough into the wells of a muffin pan

• • • Fill each tartlet with about a tablespoon of the cream cheese filling, smoothing it out with the back of a spoon.

Baking:

• • Bake the tartlets in the preheated oven for about 15 minutes or until the crust has a gold ring around the edges and the cream cheese is set.
  • Remove the tartlets from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Congratulations, you’ve just embarked on a journey to create Guava Cream Cheese Tartlets that are bound to become your new dessert obsession. These mini delights fuse the smoothness of cream cheese with the exotic allure of guava, all enveloped in a flaky, golden tartlet shell. So, gather your ingredients, roll up your sleeves, and treat yourself to a taste of the tropics. Your taste buds will thank you for this sweet escape!

Guava Cream Cheese Tartlets

This is a simplified, yet delicious, recipe for guava and cream cheese tartlets.

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Prep Time 45 minutes mins

Cook Time 15 minutes mins

Servings 12

Ingredients

  

For Tartlet Crust

• 1 cup flour
• 1/4 cup granulated sugar
• pinch salt
• 1/2 cup buuter cold, cut into small chunks
• 1-2 Tbsp water cold

For Filling

• 8 oz cream cheese softened
• 1/4 cup powdered sugar
• 1 tsp vanilla
• 1/2 cup guava paste

Instructions

 

Make Tartlet Crust

• Put flour, sugar, salt and butter in a food processor. Pulse until mixed together with no large chunks of butter.
• Add cold water one tablespoon at a time and pulse until the mixture is a doughy consistency.
• Flatten dough into a disk about one inch thick, wrap in plastic wrap and chill in the fridge for at least 30 minutes.

Make Filling

• Beat softened cream cheese until smooth.
• Add vanilla and powdered sugar. Mix until smooth.
• Slightly melt guava paste in the microwave and quickly beat into cream cheese mixture.

Assemble tartlets

• Preheat oven to 375°F, grease a muffin pan
• Roll out crust on a floured surface to about 1/8 inch thick
• Cut the crust into circles about 3-4 inches in diameter (I used the top of a drinking glass)
• Place a circle of dough in each up cup of the greased muffin pan. Carefully press dough into the bottom of the cups.
• Fill each crust with filling until the filling is level with the top of the crust. Smooth with the back of a spoon.
• Bake tartlets for about 12-15 minutes, or until the top of the crusts are slightly golden. Do not over-bake, as it will dry out your filling.
• Let cool completely. Store chilled in the fridge.