Rating: 4.5 stars 4.3
21 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 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!

Recipe Summary

prep:
25 mins
cook:
40 mins
additional:
6 hrs
total:
7 hrs 5 mins
Servings:
25
Yield:
25 tarts
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Ingredients

25
Original recipe yields 25 servings
The ingredient list now reflects the servings specified
Pastry:
Filling:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Preheat oven to 350 degrees F (175 degrees C).

  • 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.

  • Bake in preheated oven for 20 to 25 minutes until golden brown. Allow tarts to cool to room temperature before serving.

Nutrition Facts

107 calories; protein 1.7g; carbohydrates 17.1g; fat 3.8g; cholesterol 12.3mg; sodium 112.2mg. Full Nutrition
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