Marfigs' Munchies

Adventures in vegan eats and feats

Vegan guava chia fridge tart

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This is something that comes out of the memory banks – I used to make this dish now and again in high school as an excuse to eat easy pudding and it seems to be one of those typical South African dishes that comes together very quickly with great success. Of course veganizing the past doesn’t always lead down a straightforward path, but I’ve managed to keep it as simple as possible whilst keeping to the original. Click to explore!guavatart5But before you do that, don’t forget to enter the international NuNaturals giveaway – 4 winners with fabulous prizes! 😀 It’s really easy to enter and I promise you won’t regret the best lucky packet of your foodie life! Click the picture to go to the entry post. bananasplitcake

I must say my tastes are definitely changing with age – when I was younger I could easily have eaten an entire tray of this stuff without batting an eyelash, and now a slice is more than sufficient to get all the flavours and brightness of summer. It’s so incredibly hot here at the moment so this is the perfect treat to take along to a barbecue/braai or social event, but even you northern hemisphere ducklings ought to be able to munch this without being too chilled. guavatart2The cookies go all soft and delicious and the bites of guava are just heaven. Yum! The fun thing about this recipe is that you can modify it to no end: you can use whatever cookies you have on hand (ginger, yum!), whatever fruit, and whatever jelly. Once you’ve gotten the hang of the quantities you can use fresh fruit instead of canned and also make your own syrup, so this recipe is more of an idea than a straight-up all-or-nothing approach. 🙂
guavatartOne can get quite a lot of slices out of this and it’s so easy to make that if you have a hoard to feed there’s no qualms about whipping up two side by side. I’m certainly considering offering it up as a Christmas pudding dish, with some festive tweaks here and there. The bright colours certainly fit into the theme…but what am I doing talking about those scary holidays when it’s only October? Is there such a thing as “only October” when anything after July is essentially prepping for the end of the year? Bah!guavatart1

Ingredients (serves 12 – 18):

Filling

  • x 2 410g cans guavas (no NOT discard syrup)
  • 1 packet vegan red jelly
  • 1/8 cup + 1 TBSP chia seeds *
  • 1.5 cups + 3 TBSP non-dairy milk *
  • 2 tsp psyllium husks *
  • 2 droppers NuNaturals NuStevia Pure Liquid Cherry Vanilla

Cookie layers:

  • 1 – 1.5 packets cookies of choice (I used vegan marie biscuits) OR x 2 of this batch of these cookies, cut into squares or rectangles

How-to:

  1. Drain the guavas and heat up the syrup from the can in a pot until near boiling point.
  2. Remove from the stove and stir in the jelly powder until dissolved, then let it cool slightly (but do not let it start to gel!).
  3. Chop your drained guavas finely.
  4. Mix your chia seeds, psyllium husks, non-dairy milk and vanilla until combined, then add your guava syrup and mix thoroughly with a whisk.
  5. In a 30 x 20 or so rectangular dish layer your cookies on the bottom, then add a layer of chopped guavas, followed by half the chia mix. Repeat.
  6. If you have any leftover cookies you can crumble them on top (or even top with crushed nuts of choice).
  7. Let it set in the fridge for at least 4 hours before slicing (best left overnight). Can serve as is or with ice-cream.

* Note that you can replace the chia seeds, mylk and psyllium husks with 1 can of coconut oil, refrigerated overnight.

guavatart4If you want to be adventurous you can make your own sweetener-based syrup or use NuNaturals Simple Syrup since it’s not uber thick, but I do not recommend using agave, maple, or any other standard syrup since these would be way too sweet and sticky. It’s the jelly that essentially binds the tart together. I’m going to be tweaking this for myself to bypass the use of the canned syrup, because I usually rinse that off, but it’s surprisingly not as sweet as I thought it would be, so it shouldn’t be too problematic. Luckily my lovely in-laws came by on Sunday to visit (and see our new foster cats, more below!) and I managed to give them the whole pan, essentially, because there was no way Man-thing and I would make a dent by ourselves. Man-thing is rather anti-fruit so it’s difficult to get him to eat anything that isn’t hiding under chocolate or peanut butter. :p
guavatart6My MIL was happily very chuffed with this, and so was my FIL. At first she had half a tiny slice because she’s being health conscious, but then rightly ended up taking the full slice, because honestly, a bite of tart is hardly a proper indulgence. It’s always a gamble knowing everyone’s tastes, but this tart is pretty much a crowd pleaser. Easy to make and easy to eat! There are countless variations of this that use either (vegan) condensed milk or even canned caramel, but all of those sound way too sugary for me. I added the chia seeds to not only help bind a bit but also get a splash of protein in there, but they also always look fun.guavatart7At some point when there is time (AKA December) I’m going to go all in for my South African vegan ebook, because stuff like this really is lots of fun and it’s great to be able to recreate dishes from the past. I’m tinkering with the last bits and bobs from the upcoming ebook though that I’m hoping to release soon – life gets in the way of my fabulous internal schedule! All I can say is pumpkin. And yum. And chocolate. 😀guavatart9 guavatart10One of the things keeping me busy at the moment is our new foster kittens – a blue and white 8 or so month old teen, Piper, and her four 2 – 3 week old kittens (Bowie, Tigger, Mishmash and ). Man, they are so ridiculous and wobbly, but they are just adorable! I’m so sad for mom cat though because you can tell she was once someone’s cat from where her collar used to be, so it’s no wonder she looks depressed and a bit miffed. Still, I’m going to love that cat to smithereens so that she can chill out 100% and get rehomed, since she’s a baby herself, pretty much. I’m always so furious that people don’t sterilize their pets or discard them when they get pregnant, but I can’t be mad at the squashy, adorable faces of the babies.11219016_10153810620117494_8792463942084511160_nWe’ve made it halfway…just a few more days until the weekend!

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

2 thoughts on “Vegan guava chia fridge tart

  1. This is beautiful!!!! So pretty and bright! I have never had guava, as it is hard to find here. You’ve inspired me to try it next time I do see some around though. Your kitties are so cute too! 🙂

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    • Yay, thank you! 😀 Guava is just amazing – the smell of the fresh fruit in the shops always make me stop in my tracks to sniff deeply for a few minutes. The canned ones aren’t as great but they’re still deliciously flavourful. (and the kittens are just gorgeous – I’ll post more photos as they grow up because they’re the best way to improve any day!)

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