📖 Instructions

1. First, let's tackle the crust. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Seriously, make sure it's combined or you'll get salty bites! Add 1/2 cup (1 stick) of cold, unsalted butter, cubed. Use a pastry blender or your fingers (yes, your fingers!) to cut the butter into the flour mixture until it resembles coarse crumbs. You should still see small bits of butter. This is key for a flaky crust.
2. In a small bowl, whisk together 1 large egg yolk and 3 tablespoons of ice water. Pour this mixture over the flour mixture and gently mix until the dough just comes together. It should not be wet or sticky. If it is, add a tablespoon of flour at a time. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Or hey, if you are feeling like you need a time out, maybe let it chill for an hour instead!
3. While the dough is chilling, let's make the guava coconut filling. In a medium saucepan, combine 1 cup guava paste (chopped), 1 can (13.5 oz) full-fat coconut milk, 1/2 cup granulated sugar, and 2 tablespoons cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and becomes smooth. This usually takes about 5-7 minutes. Remove from heat and stir in 1 teaspoon vanilla extract. Set aside to cool slightly.
4. Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled tart dough into a 12-inch circle. 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. I personally like to use my thumb nail to gently trim the edges.
5. Pour the guava coconut filling into the prepared tart crust. Spread it evenly. Sprinkle 1/2 cup of toasted almond slivers over the filling. I love to buy mine already toasted! It saves so much time!
6. Bake the tart for 30-35 minutes, or until the crust is golden brown and the filling is set. If the crust starts to brown too quickly, cover the edges with foil. Remove the tart from the oven and let it cool completely on a wire rack before serving. This can take a while, so be patient. Resist the urge to cut into it right away! It needs to set up properly.
7. Once the tart is completely cool, carefully remove it from the tart pan. Slice and serve. Enjoy every delicious bite!