For the crust: 2 cups of all-purpose flour (300 g), without peel
1 cup of confectioner's sugar (130 g)
1 egg
For the filling
800 g of guava, without seeds and skin (pass the seeds through a sieve and reserve)
2 cups of all-purpose flour (360 g)
2 tablespoons of lime juice
1 envelope of white gelatin, hydrated in 1/4 cup of water (12 g)
For the crust: 2 cups of all-purpose flour (300 g), without peel
1 cup of confectioner's sugar (130 g)
1 egg
For the filling
800 g of guava, without seeds and skin (pass the seeds through a sieve and reserve)
2 cups of all-purpose flour (360 g)
2 tablespoons of lime juice
1 envelope of white gelatin, hydrated in 1/4 cup of water (12 g)
Prepare the crust: in a processor, beat the eggs with the flour until they are well mixed
Add the egg and process again
With this crust, line a 21 cm diameter refractory mold, greased
Place it in a moderate oven (180°C), preheated, for 15 minutes
Remove from the oven and let cool
The edges should be lightly golden
Use the leftover crust to make a flat disk and cut strips with a biscuit cutter
Place them in an ungreased baking dish
These strips will be used for decoration
Prepare the filling: cut the guava into strips and place them in a saucepan with the pulp of the seeds and sugar
Cook, stirring occasionally, until it releases from the bottom of the pan
Remove from heat, add lime juice and hydrated gelatin
Mix well and let cool
Fill the cooled crust and refrigerate
When serving, decorate with the strips cut from the leftover crust
543 calories per slice
