Papaya tart

Name: Papaya tart (Pastel relleno con papayas)
Cuisine: Chilean
Ingredients: 225 g/8 oz/2 cup quinoa flour; 115 g/4 oz/½ cup butter, at room temperature; 250 ml/8 fl oz/1 cup full-fat (whole) milk; 25 g/1 oz/¼ cup cornflour (cornstarch); 25 g/1 oz/¼ cup cornflour (cornstarch); 1 egg yolk; 25 g/1 oz/2 tbsp caster (superfine) sugar; 25 g/1 oz/2 tbsp caster (superfine) sugar; 2 ripe papaya or 225 g/8 oz canned papaya, drained; 2 ripe papaya or 225 g/8 oz canned papaya, drained

Pastel relleno con papayas

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

This delectable dessert originates from the cuisine of the Diaguita Andean people who inhabited the north of Chile. The pastry is made from ground quinoa flour, and so combines two ingredients that are typical of the region: papaya and quinoa.

Ingredients

For the pastry

225 g/8 oz/2 cup quinoa flour
115

Americas
Chile
Dessert
Vegetarian
Gluten-free

Method

First, make the pastry. Sift the flour into a bowl and mix with the butter, then add the sugar. Knead briefly until a homogenous dough forms, then shape into a ball, wrap in clear film (plastic wrap) and refrigerate for 30 minutes.
Roll out

Energy 475kcal/1986kJ; Protein 7g; Carbohydrate 49g, of which sugars 29g; Fat 29g, of which saturates 17g; Cholesterol 120mg; Calcium 123mg; Fibre 2g; Sodium 228mg