Spicy Plantain Tart
Spicy tart made with mashed plantain and vegetables and can be served with chiiled fruit juice
- Glass Mixing Bowl
- Baking Tray
- Metallic Mixing Bowl
- Plastic Spatula
- For the base
- 4 plantains (green/unripe)
- 20 g unsalted butter softened
- 1 tsp freshly ground black pepper
- 2 egg yolks
- 1 tsp salt
- 800 ml water
- For the filling
- 5 ripe plantains
- 1 tsp grated ginger
- 1 tsp smoked paprika
- 1 tsp ground cloves
- 1 tsp ground rosemary
- 1 tsp ground black pepper
- 3 egg whites
- 1 tsp salt
- A handful of cocoyam leaves chopped
- Pour the plantain into a saucepan over medium heat, add a pinch of salt, water and let it boil for 15-20 minutes or until soft.
- Pour into a large mixing bowl and mash into a smooth dough like texture then add butter, black pepper, salt, egg yolks and mash it in.
- Scoop into a tart pan and level equally before placing it in a pre-heated oven and bake for 7 minutes.
- In another mixing bowl mash the ripe plantain until smooth then add grated ginger, smoked paprika, cloves, rosemary, black pepper, salt, mush into a uniform mixture and set aside.
- Whisk egg whites until its stiff then transfer into the ripe plantain mixture.
- Gently fold in the whisked egg whites, add the cocoyam leaves and stir in.
- Pour into the baked plantain base and place in the oven.
- Bake at 170c for 45 minutes.
- Spicy plantain tart ready to serve. Slice and share.