📖 Instructions

1. **Get Started:** Preheat your oven to 375°F (190°C). This is crucial for getting that perfectly golden crust. While the oven heats up, prepare your workspace – a clean, flat surface is your best friend here.
2. **Make the Crust:** In a medium bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and shortening. Use a pastry blender or your fingers to cut the butter and shortening into the flour mixture until it resembles coarse crumbs. This part can be therapeutic, honestly!
3. **Add Ice Water:** Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix – you want those butter pockets for a flaky crust. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is non-negotiable; it helps prevent the crust from shrinking in the oven.
4. **Roll Out the Dough:** On a lightly floured surface, roll out the dough to a 12-inch circle. Gently transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough and crimp the edges for a decorative touch.
5. **Pre-Bake the Crust:** Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and pie weights, and bake for another 5-7 minutes, or until the crust is lightly golden brown. Let it cool completely on a wire rack. This pre-baking step ensures a crisp, not soggy, tart crust.
6. **Prepare the Cream Cheese Filling:** In a large bowl, beat the cream cheese, sugar, and guava paste until smooth and creamy. If you want extra flavor, throw in some vanilla extract or lemon zest – just a little touch, you know.
7. **Add Eggs and Mix:** Beat in the eggs one at a time, followed by the heavy cream. Mix until just combined. Avoid overmixing, which can incorporate too much air and cause the filling to puff up and then sink.
8. **Pour Filling into Crust:** Pour the cream cheese filling into the cooled tart crust, spreading it evenly. This step is so satisfying; it’s like watching a blank canvas turn into a masterpiece.
9. **Bake the Tart:** Bake in the preheated oven for 30-35 minutes, or until the filling is set but still slightly jiggly in the center. The edges should be lightly golden brown. Let the tart cool completely on a wire rack. Don't be tempted to cut into it right away; patience is key here.
10. **Chill the Tart:** Once cooled, cover the tart and refrigerate for at least 2 hours before serving. This chilling time allows the flavors to meld together, creating the best possible experience for your taste buds.
11. **Serve and Enjoy:** Before serving, you can garnish the tart with fresh guava slices or a sprinkle of powdered sugar for an extra touch of elegance. Slice and serve chilled. Enjoy the delightful combination of creamy cream cheese and sweet guava – it's a taste of tropical paradise!