Sourtarts

Sourtarts, also known as soursop tarts, are a type of baked dessert featuring the flesh of the soursop fruit, also called graviola or guanábana. This tropical fruit is known for its creamy texture and a flavor profile that is often described as a combination of strawberry and pineapple with citrus undertones, but with a distinct sourness that gives the tart its name.

The preparation of sourtarts typically involves creating a standard pastry crust, which is then filled with a mixture made from soursop pulp, sugar, and often a thickening agent like cornstarch or flour. Some recipes may also incorporate ingredients such as lemon juice or lime zest to enhance the tartness, or spices like cinnamon or nutmeg for added complexity. The filling is then baked within the crust until it is set and golden brown.

Sourtarts are a popular treat in regions where soursop is readily available, including parts of the Caribbean, Latin America, and Southeast Asia. They can be enjoyed on their own or served with accompaniments such as whipped cream or a dusting of powdered sugar. The balance of sweet and sour flavors, along with the unique fruity taste of soursop, makes this dessert distinctive. Variations in recipes can lead to differences in sweetness, tartness, and overall texture, reflecting regional culinary traditions and personal preferences.