15gpanela, palm sugar, jiggery or light soft brown sugar
¼limo chilli or 1 medium-heat red chilli, deseeded and chopped
¼tspground ginger
1tbspfreshly squeezed orange juice
3black peppercorns
For the pastry
35gwhite quinoa flour
50ggram flour
150ggluten-free flour
125gbutter, softened
50gicing sugar
25gmuscovado sugar
3egg yolks
For the filling
15gbutter
2small or 1 large, ripe plantain, peeled and diced
1medium–large banana, peeled and mashed
75gmascarpone
2eggs
For the plantain slices
1small green plantain, peeled and cut in half
1cinnamon stick
3star anise
½tspbicarbonate of soda
For the butterscotch
150gcaster sugar
50gbutter
100mlchancaca syrup
Instructions
To Make Chancaca syrup:
Put all the ingredients into a small saucepan with 10ml of water over a medium heat. Bring to the boil, then reduce the heat to low and simmer very gently until the sugar has dissolved and the liquid has reduced to a syrupy consistency (about 10 minutes). Remove from the heat and strain the liquid into a bowl.
To make the pastry:
Mix all the flours together in a bowl. In a separate bowl, beat together the butter and sugars until soft and mousse-like. Add 1 egg yolk to the creamed butter and sugar, then a spoonful of flour mixture and stir to incorporate. Repeat for the remaining egg yolks, alternating with a spoonful of flour each time. Add the remaining flour, stir to combine and form into a soft ball. Wrap in clingfilm and chill until needed.
To make the filling:
Melt the butter in a small frying pan over a low heat. Add the plantain and fry, stirring, for 4–5 minutes until the plantain dice are lightly golden brown. Remove from the heat and allow to cool. Transfer to a food processor or blender, add the banana and blitz to a purée. Add the mascarpone and eggs and blitz again to a smooth, pourable mixture. Set aside.
To make the plantain slices:
Put the plantain halves in a saucepan and cover with water. Put over a high heat. Add the cinnamon and star anise and bring to the boil. Add the bicarbonate of soda, then reduce the heat and simmer for about 15 minutes until al dente. Drain and slice the plantain into 1cm-thick rings. Set aside.
To make the butterscotch:
Melt the sugar in a heavy-based saucepan over a medium heat, shaking it so that it covers the base evenly and resisting the urge to stir. When the melted sugar has turned a light golden brown (about 6–7 minutes), reduce the heat, then add the butter. Whisk to a smooth sauce, then add the chancaca syrup. Whisk again to a rich caramel. Set aside.
To make the tart:
Preheat the oven to 170°C (gas mark 3). Take a 23cm diameter nonstick ovenproof skillet or shallow nonstick tin. Pour in the butterscotch, then top with the plantain slices and cover with the filling. Roll out the pastry, placing it on top of the filling to cover and tucking the edges down. Cut a couple of slits in the dough.
Bake in the oven for 30 minutes, or until the pastry is golden brown. Leave to rest for 1 minute, then turn out the tart onto a plate and serve in slices.