👨‍🍳 조리법

1. 1

   Prepare the plantain filling: Boil the ripe plantains in water for about 10-15 minutes, or until very tender. Drain, let cool slightly, then mash them thoroughly. Stir in brown sugar, cinnamon, nutmeg, and vanilla extract until well combined. Set aside to cool completely.

2. 2

   Make the pastry dough: In a large bowl, combine the sifted flour and sugar. Cut in the cold butter and lard/shortening using a pastry blender or your fingertips until the mixture resembles coarse breadcrumbs.

3. 3

   Gradually add the ice-cold water, a tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.

4. 4

   Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

5. 5

   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

6. 6

   Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut out shapes for your tarts (circles or squares).

7. 7

   Place a spoonful of the cooled plantain filling in the center of each dough shape. Fold the dough over the filling to create a half-moon or rectangular tart. Crimp the edges with a fork to seal.

8. 8

   Prepare the egg wash by whisking together the egg yolks and 1 tsp of water. Brush the tops of the tarts with the egg wash for a golden finish.

9. 9

   Place the tarts on the prepared baking sheet. Bake for 20-30 minutes, or until the pastry is golden brown and cooked through.

10. 10

    Let the tarts cool on a wire rack before serving. They can be enjoyed warm or at room temperature.