Method

• 1.
  For the sorbet, place sugar and 200ml water in a saucepan over medium heat, stirring to dissolve sugar. Remove from heat and set aside to cool.
• 2.
  If using fresh guava, whiz in a food processor until smooth, then pass through a sieve to remove seeds. Combine guava puree (or guava juice), vodka, lemon juice and cooled syrup in a bowl. Transfer to an ice cream machine and churn according to manufacturer’s instructions until thick but soft enough to spoon into a container. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges. Remove from freezer and beat with electric beaters. Return to container and refreeze. Repeat 2 or 3 times.) Transfer to a container and freeze for at least 4 hours or overnight.
• 3.
  To make the tart shell, beat butter and sugar in a stand mixer fitted with the paddle attachment until pale and fluffy. Add egg and beat until combined, then add flour, milk and a pinch of salt, and beat until combined. Turn out onto to a lightly floured surface, then knead briefly until smooth (it will be very soft). Roll out into a disc and enclose in plastic wrap. Chill for at least 1 hour.
• 4.
  Preheat oven to 180°C. Grease a fluted 23cm loose-bottomed tart pan. Press pastry evenly into prepared pan, leaving any excess overhanging edges. Chill for at least 30 minutes.
• 5.
  Trim pastry edges by running a rolling pin over the edge of the pan. Line with baking paper and fill with pastry weights. Bake for 18-20 minutes, then remove weights and paper. Bake for a further 10-15 minutes or until golden. Remove from oven, then increase the oven temperature to 200°C.
• 6.
  For the cashew filling, combine milk, sugar and butter in a saucepan over medium-high heat, stirring constantly to prevent splitting, for 8-10 minutes or until a thick, golden caramel. Working quickly, add the cashews and stir to combine. Pour the caramel into the tart shell immediately. Return the tart to the oven and bake for 10 minutes or until top is lightly browned. Cool completely, then remove from pan.
• 7.
  Slice and serve with the sorbet, a dusting of icing sugar and extra cashews.