Ingredients

Tart Dough
• 170g / 6 oz unsalted butter, room temperature
• 1 pinch salt
• 115g / 1 cup icing sugar
• 1-1/2 tsp pure vanilla extract
• 60 g / 1 large egg + 1-2 tbsp whole egg, slightly beaten
• 355g / 2-3/4 cup cake flour, sifted
Guava Lemon Curd
• 3/4 sheet gelatin
• 2 large eggs
• 105 g / 1/2 cup + 2 tsp sugar
• 105 g / 1/4 cup + 3 tbsp freshly squeezed lemon juice
• 140 g / 5 oz unsalted butter, softened, and cut into small chunks
• 80 g / 2 small guavas, cut into small chunks
Assembly
• white chocolate, melted
• edible flowers, if desired

Method

Tart Dough
1. In mixer bowl, place in butter, salt, and icing sugar. Beat with a paddle attachment on medium speed until it is well mixed, becoming pale in colour.
2. Add in vanilla extract, and eggs in 3 additions, make sure it is well incorporated before adding more eggs. Scrape down the sides bowl after each addition to ensure even distribution.
3. On low speed, add in flour, mix until just incorporated, don't over mix otherwise tart will be tough.
4. Shape dough into a round disk, wrap and chill in refrigerator overnight.
5. Before rolling, let dough sit out for about 10 minutes to soften. On a lightly floured surface, roll out dough to about 3-4mm thick, turning the dough after each roll to prevent sticking, flour as needed.
6. Measure the size of your tart pan/ring, cut out a 11 inch round shape.
7. If the dough is too warm, place it back in the fridge to chill, otherwise you can start lining the pan/ring. When lining, be sure to get into the edges on the bottom, flush the dough right up to the top of the pan, trim off excess.
8. Chill lined pan/ring. Prick the bottom of the tart with a fork before baking, or blind bake them (yields nicer looking shells - optional). Bake at 350 F for 15-20 minutes or until lightly golden.
9. Blind baking: Line chilled tart pan/rings with parchment, fill with beans or rice, up to the top. Bake at 350 F for 30 minutes until the shells sets, take out and remove paper, beans and take out from the pans/rings, return to oven to bake fore 10-15 more minutes until it is golden throughout. Cool until ready to use.
Guava Lemon Curd
10. Soak gelatine sheet in cold water and set aside until ready to use.
11. In a medium saucepan, whisk together eggs and lemon juice until incorporated, whisk in lemon juice. Place over medium heat with guava. Heat while stirring with a wooden spoon for 3-5 minutes, until mixture starts to curd. Remove from heat, squeeze out excess water from the gelatin sheet and whisk into the hot lemon curd.
12. Strain lemon curd into a clean bowl with a fine mesh strainer. Crush guavas to get out all the juice. With a immersion blender or a blender, blend in 2-3 pieces of butter at a time until incorporated, it will look pale and start to thicken up. Cover the surface directly with plastic wrap and refrigerate overnight to set.
Assembly
13. Brush the inside of the tart shell with melted white chocolate to prevent it from getting soggy quick, if desired.
14. Lightly whisk lemon curd to get make the texture creamy. Fill cooled tart shell. Level off with a palette knife. Decorate the top with edible flowers and guavas if desired. *It is best to chill the tart for an hour or two before serving for the lemon curd to set.