Dough
6 eggs
1 3/4 cups of sugar
2 cups of milk
500g of fresh ricotta cheese
4 tablespoons of cornstarch
400g of large hazelnuts
1 tablespoon of active dry yeast
Topping
500g of clean guavas
1 liter of cold water
Sugar to the same amount as the guava liquid
Dough
6 eggs
1 3/4 cups of sugar
2 cups of milk
500g of fresh ricotta cheese
4 tablespoons of cornstarch
400g of large hazelnuts
1 tablespoon of active dry yeast
Topping
500g of clean guavas
1 liter of cold water
Sugar to the same amount as the guava liquid
Dough: In a blender, beat well the egg yolks, sugar, milk, ricotta cheese, and cornstarch
Transfer to a bowl and reserve
Beat the egg whites until fluffy and mix with the ricotta cream
Pour into an oiled mold and bake in a preheated medium oven. Reserve
Make the topping: Cook the guavas with water at the point where the fruit opens
Strain through a sieve and mix 1 cup of liquid obtained
Put in a pan and add half the amount of sugar
For example, if 2 cups of liquid were rendered, add 1 cup of sugar
Cook until thickened
Spread the cold topping over the tart and serve chilled.
