|Little blobs of guava paste provide small bursts of sweetness in the slightly tart guava-cheese pie. (photo by Joachim)|
This brought me to "Guava," which, I learned from the editors, is a member of the Myrtle family. I had promised to bring dessert to a party, so while I don't normally make whole pies I decided to go for this one.
Guava Cheese Pie
(to make a 9" pie -- see cooking notes)
1 cup guava paste
1/2 cup heavy cream
1 pound cottage cheese (see cooking notes)
1 tablespoon fresh lemon juice
Pinch of salt
Dash of ground mace
One 9-inch graham cracker crumb crust
Preheat oven to 350F/180C. Chop the guava paste into small cubes and heat in the cream over the lowest possible heat until only partially melted, so tiny blobs of paste are left. Put the cottage cheese through a coarse sieve. Beat the eggs well and add to the cottage cheese. Quickly mix with paste-cream mixture, lemon juice, and salt. Pour into crumb crust; sprinkle with mace. Bake 45 minutes.
Cooking Notes: I used Kefir cheese instead of cottage cheese. The kefir was already smooth so it was not necessary to put it through a sieve. Also, the kefir had a nice citrus taste already, so I decided not to add the extra lemon juice. The guava chunks seemed to take forever to melt, but they finally did. I used a purchased graham cracker crust, which worked fine, but I had enough mixture left over to fill a 5" aluminum tart pan, as shown. I cooked the custard alongside the pie for the same amount of time. It kept several days covered in the fridge and was a hit as a custard dessert for Christmas dinner.
|Enough filling was left over to make a 5" crustless tart. (photo by Joachim)|
The leftover guava paste can be frozen. I cut it into 1/2-cup sized (about 150 gram) portions and wrapped it before freezing.
Eating Notes: This was an incredible success--warm, cold, as a pie, and just as a custard. The guava paste is sweet but not cloying, and paired with the slightly sour cheese it was amazingly good.