Shtrukala de Oxapampa
Shtrukala de Oxapampa
Oxapampa Tart. Thanks to migration from Austria and Germany to the Pasco region in the Andes many decades ago, Peruvians are lucky enough to have this sticky and dramatic dessert. Here, we’ve made it using plantain, but you can use any kind of banana. Serve it with single cream or ice cream.
For the pastry
35g white quinoa flour
50g gram flour
150g gluten-free flour
125g butter, softened
50g icing sugar
25g muscovado sugar
3 egg yolks
For the filling
2 small or 1 large, ripe plantain, peeled and diced
1 medium–large banana, peeled and mashed
For the plantain slices
1 small green plantain, peeled and cut in half
1 cinnamon stick
3 star anise
½ tsp bicarbonate of soda
For the butterscotch
150g caster sugar
100ml chancaca syrup
First, 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.
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.
This is an edited extract from Andina by Martin Morales published by Quadrille RRP $45 and is available in stores nationally.
Photographer: © David Loftus