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Jamaican Plantain Tarts

By: Kelsey  
"This authentic Jamaican recipe is really easy to make. It uses ripe plantains (which are a relative of the banana) as the filling. I like to chill them in the refrigerator until they are cold and serve them with a scoop of vanilla ice cream. Enjoy!"

Rating: This weblink has been rated 5 times with an average star rating of 4.0 Read Reviews (5)

Rate/Review | 255 people have saved this

Prep Time:
25 Min
Cook Time:
40 Min
Ready In:
7 Hrs 5 Min

Servings  (Help)

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Original Recipe Yield 25 tarts
 

Ingredients

  • Pastry:
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup cold butter, cut into 1/2 inch pieces
  • 3 tablespoons shortening, chilled and diced
  • 1 egg, beaten
  • 1 tablespoon ice-cold water
  •  
  • Filling:
  • 3 very ripe (black) plantains
  • 1/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated nutmeg
  • 2 drops red food coloring (optional)
  • 1 egg white, beaten
  • white sugar for decoration

Directions

  1. Prepare the pastry by combining the flour and salt in a bowl. Rub in the butter and shortening until incorporated, and the mixture takes on a sandy appearance. Combine the egg and water, and stir into the flour mixture until a dough forms, then knead for a few turns to bring the dough together. Wrap well, and chill for 3 hours in the refrigerator.
  2. While dough is chilling, peel plantains and cut into thirds. Place into a small saucepan with a little water. Bring to a simmer and steam until tender, 5 to 10 minutes depending on how ripe your plantains are. Once soft, pour out the water, and mash plantains with sugar, vanilla, nutmeg, and red food coloring. Set aside to cool.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Roll dough out on a lightly floured surface to 1/4-inch thick. Cut into circles using a 4 or 5-inch round cookie cutter. Spoon a little of the plantain filling into the center of each circle, then fold in half, to form a half-moon shape. Place the tarts on a baking sheet, brush with beaten egg white, and sprinkle with sugar.
  5. Bake in preheated oven for 20 to 25 minutes until golden brown. Allow tarts to cool to room temperature before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 107 | Total Fat: 3.8g | Cholesterol: 13mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 21, 2007 by Wendy Martin 
OH MY GOSH!!!! I have been looking for a plantain tart recipe for a minute!!! MY husband... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2008 by chercancook 
I've made these 2 times so far using a frozen puff pastry. The filling is great, I substituted... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 13, 2008 by cookiiicrumble 
Personally i hate bananas, but i made these tarts as part of my GCSE food technology and i... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2009 by Roxanne 
I added 1 tsp cinnamon to filling and 2 tsp sugar to the pasty. Everyone LOVED them. MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 26, 2007 by Angela 
The dough was crumbly and could not be rolled. I had to add an egg and some more butter to it.... MORE

 
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