Batter

1. Preheat your oven to 360⁰F (180⁰C) and grease a 9×13-inch baking tin. If you have parchment, line the bottom; it makes serving easier later.
2. In a mixing bowl, cream 3 tbsp butter or margarine with 2/3 cup sugar until light and fluffy. 
3. Add the 3 eggs, one at a time, beating well after each. 
4. In a separate bowl, sift together 1 cup Self-Rising flour, 1 tsp baking powder, and a pinch of salt.
5. Add the dry ingredients to the butter mixture, mixing gently.
6. Pour in 1/4 cup milk and mix again until you have a smooth batter.
7. Fold in 1 to 2 cups crushed guava and pear.
8. If your fruit is very juicy, drain off a bit of liquid so the batter doesn’t get too wet.
9. Pour the batter into your prepared tin and smooth the top lightly.
10. Bake for 25 to 30 minutes, until the top is lightly golden and a skewer inserted comes out clean.

Sauce

1. While the tart is baking, add 1/2 cup butter or margarine, 2/3 cup sugar, and 1 tin evaporated milk to a small pot.
2. Heat over medium heat, stirring until everything is melted and smooth.
3. Let it come to a gentle boil for about 1 to 2 minutes, then remove from the heat. 

Finish

1. Once the tart comes out of the oven, poke a few holes with a skewer.
2. Slowly pour the warm sauce over the warm tart, letting it soak in.
3. Take your time; it will look way too much, but it all gets absorbed.
4. Let it sit for at least 15 to 20 minutes before serving so the sauce settles in properly.