Jamaican Plantain Tarts

Jamaican Plantain Tarts

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Kelsey 1

"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!"
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Ingredients

7 h 5 m servings 107 cals
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Original recipe yields 25 servings

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Nutrition

  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 112 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

17
  1. 17 Ratings

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Most helpful positive review

OH MY GOSH!!!! I have been looking for a plantain tart recipe for a minute!!! MY husband loves, loves, loves platain tarts. Now that we live in Nevada, it is very hard to find West Indian resta...

Most helpful critical review

The dough was crumbly and could not be rolled. I had to add an egg and some more butter to it. The tart ended up very bland and not sweet at all.

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OH MY GOSH!!!! I have been looking for a plantain tart recipe for a minute!!! MY husband loves, loves, loves platain tarts. Now that we live in Nevada, it is very hard to find West Indian resta...

I've made these 2 times so far using a frozen puff pastry. The filling is great, I substituted 1tbsp honey for sugar, and added 1/2tsp of baker's spice mix to give it that Devon House spiced fla...

Really tasty! Made these for an island themed party and they were a hit. You don't even need to serve them with ice cream. Also I decided to add cinnamon to the plantain mix and I sprinkled a...

These were FANTASTIC! Part of our 2009 Thanksgiving dinner (Caribbean Styled Dinner) and I was chastised for not making more !LOL!

The dough was crumbly and could not be rolled. I had to add an egg and some more butter to it. The tart ended up very bland and not sweet at all.

Best I ever had!!!

in all honesty i think they tasted a bit like they should have. my husband didnt like them at all, he thought they were bland. im going to us this again but not booil the plantain, i will fry it...

I added 1 tsp cinnamon to filling and 2 tsp sugar to the pasty. Everyone LOVED them.

Personally i hate bananas, but i made these tarts as part of my GCSE food technology and i loved them. all the spices and flavourings really make all the difference.

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