Try this Guava Cheese Tart recipe, or contribute your own.
Suggest a better descriptionTOO HOT TAMALES SHOW #TH6187 Place the cream cheese and panela or farmer cheese in a bowl and mix well with a spoon. Line a baking sheet with parchment paper. Place l of the puff pastry circles on the baking sheet. Brush a 1-inch rim around the outside edge with some of the beaten egg. Pat the cheese mixture into an 8-inch circle in the center and spread the guava paste or jam evenly over the top. Fold the remaining piece of puff pastry in half and place over the first piece. Unfold the pastry to enclose the filling, being careful not to trap air beneath. Gently press the top and bottom edges together and refrigerate about 25 minutes, or until the dough is thoroughly chilled. Remove from the refrigerator. Working about 1 1/2 inches from the outside, firmly press the edges of pastry together with the tines of a fork to seal. Then trim the excess dough, leaving an even 1-inch border of crust surrounding the filling. With a sharp paring knife, cut out and discard a 1/4-inch circle of dough from the center, and press out any trapped air. Then, making shallow cuts, trace 6 to 8 circular lines in a spiral pattern from the center hole to the inside edge of the sealed crust (if the dough gets too warm to work with, just return to the refrigerator for 30 minutes or so to harden). Mix the heavy cream, with the remaining beaten egg and brush over the top of the tart: Cover with plastic wrap and chill at least 2 hours or overnight. To bake, preheat the oven to 450 degrees. Transfer the pan from refrigerator to the oven and bake 15 minutes, or until puffed and golden brown on top. Reduce the oven temperature to 350 degrees. Bake until the jelly is bubbling and the bottom crust, when lifted with a spatula, is browned, 30 to 40 minutes. Set aside to cool on a rack to 15 minutes. Serve warm. Yield: 8 servings Posted to recipelu-digest by molony
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (2779g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 9405 | ||
Calories from Fat: 8456 (90%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 939.6g | 1253 % | |
Saturated Fat 528.3g | 2642 % | |
Monounsaturated Fat 237.3g | ||
Polyunsanturated Fat 39.9g | ||
Cholesterol 3215.4mg | 989 % | |
Sodium 8809mg | 304 % | |
Potassium 3828.3mg | 101 % | |
Total Carbohydrate 111.4g | 33 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 111.4g | ||
Protein 167.8g | 240 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9405
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.