📖 Instructions

1. **Prepare the Crust:** In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup powdered sugar, and 1/4 teaspoon salt.
2. Add 1/2 cup (1 stick) of cold, unsalted butter, cut into small cubes. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Don't overwork it!
3. In a separate small bowl, whisk together 1 large egg yolk and 2 tablespoons of ice water. Add this mixture to the flour mixture and stir until just combined. The dough should come together easily; if it's too dry, add a teaspoon of ice water at a time until it does.
4. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling step is crucial for a tender crust.
5. Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Carefully 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.
6. Dock the bottom of the crust with a fork to prevent it from puffing up during baking. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 20 minutes. Remove the parchment paper and weights and bake for another 5-7 minutes, or until the crust is lightly golden brown. Let it cool completely.
7. **Make the Cream Filling:** In a large bowl, beat 8 ounces of cream cheese (softened) with an electric mixer until smooth and creamy. Gradually add 1/2 cup granulated sugar and continue beating until well combined.
8. In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy. Avoid overmixing.
9. Pour the cream filling into the cooled tart crust and spread it evenly. Refrigerate for at least 2 hours to allow the filling to set.
10. **Prepare the Guava Layer:** Cut 8 ounces of guava paste into small cubes. In a small saucepan, combine the guava paste with 2 tablespoons of water. Cook over low heat, stirring constantly, until the guava paste is melted and smooth. Be patient; it takes a little time.
11. Let the guava mixture cool slightly. Pour it over the chilled cream filling, spreading it evenly. Refrigerate for another 30 minutes to allow the guava layer to set slightly.
12. **Serve:** Remove the tart from the refrigerator about 15 minutes before serving. Cut into slices and enjoy this slice of tropical paradise. Garnish with fresh mint, if desired, for an extra touch of elegance. You deserve it!