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Saint Lucian Plantain Tart
A sweet and comforting dessert, this plantain tart features a rich, spiced plantain filling encased in a flaky pastry crust. It's a beloved treat often enjoyed during holidays and special occasions.
🧂 Ingrediënten
- 3 large Ripe plantains(peeled and mashed)
- 1 tablespoon Butter
- 0.5 teaspoon Nutmeg(ground)
- 1.5 teaspoons Salt
- 0.5 cup Brown sugar
- 1 teaspoon Vanilla extract
- 1 drop Red food coloring(optional)
- 2 cups All-purpose flour
- 0.5 cup Shortening(or cold butter)
- 0.25 cup Ice cold water(approximately)
- 1 large Egg(for egg wash)
👨🍳 Instructies
- 1
For the filling: In a saucepan, combine mashed plantains, butter, nutmeg, salt, brown sugar, and vanilla extract. Cook over low flame for 2 minutes, stirring occasionally.
- 2
Add the red food coloring (if using) and stir well. Remove from heat and let the filling cool completely.
- 3
For the dough: Sift flour and salt into a large mixing bowl. Cut in the shortening until the mixture resembles coarse crumbs.
- 4
Gradually add ice-cold water, mixing until a dough forms. Knead briefly until smooth. Wrap in plastic and refrigerate for at least 30 minutes.
- 5
Preheat oven to 400°F (200°C). Roll out the dough and cut into 8 circles (about 4-5 inches in diameter).
- 6
Place a portion of the cooled plantain filling onto one half of each dough circle, leaving a small border.
- 7
Fold the other half of the dough over the filling to create a crescent shape. Crimp the edges with a fork to seal.
- 8
Place the tarts on a baking sheet. Brush with egg wash. Cut a small slit in the top of each tart to allow steam to escape.
- 9
Bake for 30-45 minutes, or until golden brown. Let cool slightly before serving.
💡 Pro Tips
- ✓Use very ripe plantains for the sweetest filling.
- ✓Ensure the dough is well-chilled for a flaky crust.
- ✓Don't overfill the tarts to prevent leakage during baking.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- Use puff pastry instead of homemade dough for a quicker version.
- Add a pinch of cinnamon or allspice to the filling for extra warmth.
- For a richer crust, use all butter instead of shortening.