Guavaberry Lemongrass Tart

This island inspired tart brings together the floral spice of lemongrass and the deep, berried warmth of guavaberry liqueur, a beloved Caribbean specialty often sipped during festive seasons. The fragrant custard is cradled in a crisp pastry and finished with a gentle swirl of guavaberry jam for a jeweled sheen. Bright citrus notes from lime zest and lime juice lift the custard, allowing the sweet earthiness of lemongrass and the nuanced fruit of guavaberry liqueur to shine.

Ingredients

Tart shell

• 1 1/4 cups all-purpose flour
• 1/3 cup powdered sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 egg yolk
• 1/4 teaspoon salt
• 1 teaspoon finely grated lime zest (optional)

Filling

• 2 large stalks lemongrass, outer leaves removed, bruised and chopped
• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar, divided
• 3 large eggs
• 1 additional egg yolk
• 2 tablespoons cornstarch
• 2 teaspoons finely grated lime zest
• 2 tablespoons fresh lime juice
• 3 tablespoons guavaberry liqueur
• 2 tablespoons guavaberry jam (for swirling, optional)
• 1 teaspoon vanilla extract
• Pinch of salt

Garnish

• Thin ribbons of guavaberry jam
• Extra finely grated lime zest
• A few crystals of sea salt flakes

Preparation

Make the tart shell

1. Combine the dry ingredients: In a bowl, whisk the all-purpose flour, powdered sugar, and salt until evenly distributed. If using, rub in the lime zest to release its oils.
2. Cut in fat and bind: Add the cold unsalted butter and work it into the dry mix with fingertips until coarse, pea sized bits remain. Add the egg yolk and gently knead just until the dough comes together.
3. Form and chill: Press the dough into a 9 inch tart pan with a removable bottom, building an even layer and a neat rim. Prick the base with a fork. Chill for 30 minutes to relax gluten and firm the fat.
4. Blind bake: Heat the oven to 350°F. Line the shell with parchment and fill with pie weights. Bake for 15 minutes, then carefully remove the weights and parchment and bake until lightly golden, about 8 to 10 minutes more. Cool the shell for 15 minutes.

Make the filling

1. Infuse the dairy: In a saucepan, combine the heavy cream, whole milk, chopped lemongrass, half the granulated sugar, the lime zest, and the vanilla extract. Warm over medium heat until steaming, then gently simmer for 5 minutes. Remove from heat, cover, and steep for 20 minutes. Strain, pressing on the solids to extract flavor; return the infused liquid to the saucepan.
2. Whisk the custard base: In a bowl, whisk the eggs, the additional egg yolk, the remaining granulated sugar, the cornstarch, and a pinch of salt until smooth and pale.
3. Temper and thicken: Slowly whisk the warm infusion into the egg mixture. Return everything to the saucepan and cook over medium heat, whisking constantly, until the custard thickens and barely bubbles, about 3 to 5 minutes.
4. Finish the flavor: Off the heat, whisk in the guavaberry liqueur and the lime juice until silky.
5. Optional swirl: In a small bowl, loosen the guavaberry jam with a spoonful of warm custard so it is fluid enough to ribbon.

Bake and finish

1. Fill and swirl: Pour the custard into the cooled shell. Spoon small dots of the loosened guavaberry jam over the surface and drag a skewer through to create gentle swirls.
2. Bake to set: Reduce oven to 325°F and bake until the edges are set and the center has a slight wobble, about 18 to 22 minutes.
3. Cool and chill: Cool on a rack for 1 hour, then refrigerate until fully set, at least 2 hours.

How to enjoy

Before serving, add a whisper of extra lime zest and a few flakes of sea salt flakes to accent the tart custard and the fruity perfume of guavaberry liqueur. A light drizzle of warmed guavaberry jam adds gloss and an extra pop of berry. Serve slices slightly chilled so the custard is supple and the aromas of lemongrass and guavaberry liqueur bloom with each bite.

Make ahead and storage

The tart can be baked, cooled, and chilled the day before serving. Keep covered in the refrigerator, and garnish with guavaberry jam, lime zest, and sea salt flakes just before bringing to the table.

Tips

• For a crisper shell, allow the blind baked crust to cool fully before adding the custard.
• Do not overbake; pull the tart when the center still has a gentle wobble to ensure a creamy set.
• If a stronger citrus lift is desired, whisk in an extra teaspoon of lime juice at the end, tasting as you go.