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Plantain tarts are more or less a Jamaican delicacy! It's the perfect balance between the flaky, savory crust, and the jelly-like filling that could cater to any sweet-tooth.
So, what you'll need to do is start with making the dough! (Or, you can choose the easier option of buying a pre-made dough if you so choose).
But if you're sticking with making the dough homemade, then you'll need about two cups of flour, enough margarine to bind the flour together, and then a few teaspoons of ice-cold water, to further the binding process. You should also add a pinch of salt, to add some flavor to the dough.
It's great if you can use a mixing machine to mix out this dough mixture, until it's flaky. Then, form it into a ball. Then, it's time to work on your patience, because you'll need to wait about half an hour for the dough to be ready.
Then, you get started on the filling! Cut up the plantains (which is the "cousin" of the banana, but longer and fatter). Cut 'em up into small pieces, then heat a pot with some butter/margarine; add the plantains, then about quarter cup of granulated sugar. Add a touch of red food coloring (to get that authentic "plantain-tart-look").
Cut the dough up into small pieces, according to your desired serving size, add the filling, fold 'em over like what you see in the pic, and then brush the tops with melted butter/margarine or milk.
Bake in a 350-degree oven, for about fifteen minutes, or until golden brown. You can poke holes in the tops of the plantain tarts, before you bake 'em.
Tell me if you've tried this recipe, and how it's worked for you. If you know about plantain tarts already, do you like 'em?
Let me know!
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