ãã®ã¬ã·ããããªãã®èšèªã«ç¿»èš³ããŠããŸã...ããŒãžã¯èªåçã«æŽæ°ãããŸãã
Grenadian Plantain Tarts
Sweet and tender ripe plantain filling encased in a flaky pastry crust, these tarts are a delightful Grenadian sweet treat, perfect for dessert or a snack.
ð§ ææ
- 1 large Very ripe plantain
- 1/4 tsp Grated nutmeg
- 1/4 tsp Ground ginger
- 1/4 tsp Ground cinnamon
- 2 tbsp Brown sugar(or to taste)
- 1 dash Almond essence
- 1/2 lb Shortcrust pastry(store-bought or homemade)
- 2 tbsp Sugar(for dredging)
- 1 Egg(beaten, for egg wash (optional))
ðšâð³ äœãæ¹
- 1
Cook the ripe plantain in boiling water until tender. Drain, remove the center core, and mash or blend until smooth. Allow to cool slightly.
- 2
In a bowl, combine the mashed plantain with grated nutmeg, ginger, cinnamon, brown sugar, and almond essence. Mix well until thoroughly combined.
- 3
Preheat your oven to 400°F (200°C). Lightly flour a work surface and roll out the shortcrust pastry. Cut out circles using a cookie cutter or the rim of a glass.
- 4
Place a portion of the plantain filling onto one half of each pastry circle. Fold the other half over to create a semi-circle, and press the edges firmly to seal. Crimp the edges with a fork.
- 5
Optional: Brush the tops of the tarts with beaten egg wash for a golden sheen.
- 6
Place the tarts on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the pastry is golden brown and crisp.
- 7
Remove from the oven and immediately dredge with sugar while still warm. Let cool slightly before serving.
ð¡ ããã®ã³ã
- âUse very ripe plantains for the sweetest and softest filling.
- âEnsure the pastry is well sealed to prevent the filling from leaking out during baking.
- âThese tarts are best enjoyed warm.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
ãã®ã¬ã·ããç¬èªã«ã¢ã¬ã³ãžããããã®ãã³ã
- Add a pinch of cloves to the plantain filling for extra spice.
- Use puff pastry instead of shortcrust for a lighter, flakier crust.