For the crust: 2 cups of almond flour, without peel (300g)
1 cup of confectioner's sugar (130g)
1 egg
For the filling: 800g of guava, without skin and seeds (pass the seeds through a sieve and reserve)
2 cups of confectioner's sugar (360g)
2 tablespoons of lime juice
1 envelope of white gelatin, in powder, unsalted, hydrated in 1/4 cup of water (12g)
For the crust: 2 cups of almond flour, without peel (300g)
1 cup of confectioner's sugar (130g)
1 egg
For the filling: 800g of guava, without skin and seeds (pass the seeds through a sieve and reserve)
2 cups of confectioner's sugar (360g)
2 tablespoons of lime juice
1 envelope of white gelatin, in powder, unsalted, hydrated in 1/4 cup of water (12g)
Prepare the crust: In a food processor, beat the almond flour with the confectioner's sugar until they are well combined
Add the egg and process again
With this crust, line a 21cm refractory mold, greased
Bake in a moderate oven (180°C), preheated, for 15 minutes
Remove from the oven and let it cool
The edges should be lightly golden
With the leftover crust that will remain after lining the mold, make a flat disc and cut strips with a cookie cutter
Place them on a baking sheet greased
These strips will be used in the decoration
Prepare the filling: Cut the guava into strips and place them in a saucepan with the pulp of the seeds and the confectioner's sugar
Cook, stirring occasionally, until it releases from the bottom of the pan
Remove from heat, add the lime juice and hydrated gelatin
Mix well and let it cool
Fill the baked crust and chill
When serving, decorate with the crumbly strips
543 calories per slice
