Dessert: United States – U.S. Virgin Islands (Caribbean United States Territories) – Guavaberry Tart

Serving Size: 8

Approximate Time

Prep 1 hr 15 min

Cook 30 min

Additional 3 hrs

Total 4 hrs 45 min

Ingredients

- For the crust:
- 1 1/4 cups (155 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1/4 tsp (1.5 g) fine salt
- 8 tbsp (1 stick) cold unsalted butter, cut into cubes, 113 g
- 1 large egg yolk, approx. 18 g
- 2–3 tbsp (30–45 ml) ice water

- For the guavaberry curd filling:
- 2 cups (300 g) fresh or frozen guavaberries (if using frozen, thaw and drain)
- 3/4 cup (150 g) granulated sugar
- 2 tbsp (30 ml) fresh lemon juice (about 1 small lemon)
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (0.5 g) ground allspice
- Pinch of ground nutmeg
- 1/8 tsp (0.3 g) ground cloves (optional)
- 3 large eggs, approx. 150 g total
- 4 tbsp (56 g) unsalted butter, cut into pieces
- 2 tbsp (30 ml) guavaberry rum or dark rum (optional, but traditional)
- Pinch of salt

- To finish/garnish (optional):
- Powdered sugar for dusting
- Whipped cream or rum-spiked whipped cream

Instructions

Short Description:
A buttery shortcrust tart filled with a tangy-sweet guavaberry curd infused with warm island spices and a splash of rum for depth. The filling is silky and set like a custard, showcasing the unique tartness of guavaberries.

Regional Notes:
This Virgin Islands version centers on native guavaberries (very tart, aromatic berries) cooked down into a spiced curd and often finished with local guavaberry rum or dark rum. Unlike generic berry tarts, the flavor profile leans tangy and warmly spiced rather than purely sweet, reflecting local use of rum and allspice.

1. Make the crust: In a bowl or food processor, combine flour, sugar, and salt. Add cold butter cubes and cut/pulse until mixture resembles coarse crumbs with pea-sized butter pieces.
2. Stir in the egg yolk and 2 tbsp (30 ml) ice water; add the additional tablespoon only if dough is dry. Gather dough into a disk, wrap, and chill at least 30 minutes.
3. Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough to fit a 9-inch (23 cm) tart pan with removable bottom. Press dough into pan, trim edges, and refrigerate 15 minutes to firm.
4. Blind-bake: Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake 6–8 more minutes until edges are light golden. Cool slightly and reduce oven to 325°F (160°C) if you plan to lightly finish baking filled tart (this recipe sets in fridge, so final bake not required).
5. Make the guavaberry compote: In a medium saucepan combine guavaberries, sugar, lemon juice, and spices. Bring to a simmer over medium heat, stirring and mashing berries with a spoon, and cook 8–12 minutes until berries have burst and mixture has reduced and is syrupy.
6. Strain the compote through a fine-mesh sieve into a clean saucepan or bowl, pressing on solids to extract as much pulp as possible; discard seeds and skins. You should have about 1 to 1 1/4 cups (240–300 ml) strained purée.
7. Warm the purée over low heat. In a separate bowl, whisk the 3 eggs and a pinch of salt. Temper the eggs by whisking in 1/3 cup (80 ml) of the warm purée into the eggs, then slowly whisk the tempered eggs back into the saucepan with the remaining purée.
8. Cook gently over low–medium heat, stirring constantly, until the mixture thickens and reaches about 170–180°F (77–82°C) and coats the back of a spoon (do not boil). Remove from heat.
9. Remove from heat and whisk in the 4 tbsp (56 g) butter, a few pieces at a time, until smooth. Stir in the rum if using. For extra smoothness, strain the curd again through the sieve into a bowl.
10. Assemble and set: Pour the warm guavaberry curd into the cooled tart shell and smooth the top. Let cool at room temperature for 30 minutes, then refrigerate 3–4 hours until fully set (overnight is fine).
11. Serve: Remove tart from pan, dust lightly with powdered sugar and slice. Serve chilled or slightly chilled with whipped cream if desired.