For the crust: mix 1/4 cup of sugar with 1/3 cup of melted butter (65g) and 1 1/4 cups of Maria cookies crumbs (125g)
For the filling: mix 1/2 cup of sugar with 1 1/2 packages of American cream cheese (340g), 3 separated eggs, 1 tablespoon of vanilla extract, and 1/2 teaspoon of grated lime zest
For the guava syrup: combine 6 ripe red guavas, peeled and seeded (950g), 1/2 cup of sugar, 1 cup of water, 1 tablespoon of lemon juice, and 1/2 teaspoon of grated lime zest
For the crust: mix 1/4 cup of sugar with 1/3 cup of melted butter (65g) and 1 1/4 cups of Maria cookies crumbs (125g)
For the filling: mix 1/2 cup of sugar with 1 1/2 packages of American cream cheese (340g), 3 separated eggs, 1 tablespoon of vanilla extract, and 1/2 teaspoon of grated lime zest
For the guava syrup: combine 6 ripe red guavas, peeled and seeded (950g), 1/2 cup of sugar, 1 cup of water, 1 tablespoon of lemon juice, and 1/2 teaspoon of grated lime zest
Prepare the crust: mix the sugar with the melted butter and add the cookie crumbs gradually
Line a 20 cm diameter mold with this mixture, pressing it well into the corners and bottom
Bake the crust in a preheated oven at 180°C (moderate) for 2 hours
Make the filling: In a bowl, mix the sugar with the cream cheese using a wooden spoon or electric mixer
Beat the egg whites until stiff peaks form, then fold them into the cheese mixture
Add the vanilla extract and lime zest
Pour the filling over the baked crust and bake for an additional 40 minutes or until the filling rises in the center
Remove from oven and let cool
Chill before serving
Prepare the guava syrup: Peel the guavas, remove the seeds, and cut them into slices
Combine with a little water and strain through a sieve to obtain the juice
Reserve the solids and juice separately
In a saucepan, combine the sugar, water, and reserved juice from the guavas
Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes, stirring occasionally
Remove from heat and let cool
Serve chilled with the tart.
