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Dominica Plantain Tarts
Sweet and comforting, Dominica Plantain Tarts feature a flaky pastry filled with a sweet, spiced mashed plantain mixture. These tarts are a delightful treat, perfect for breakfast, dessert, or a snack.
đ§ Ingredienser
- 3 cups All-purpose flour(sifted)
- 4 oz Butter(cold, cubed)
- 4 oz Lard or Shortening(cold, cubed)
- 3/4 - 1 cup Ice cold water
- 1 tbsp Sugar(for the dough)
- 2 large Ripe plantains(boiled until tender)
- 1/2 cup Brown sugar(packed)
- 1 tbsp Cinnamon
- 1/4 tsp Nutmeg(freshly grated)
- 1 tsp Vanilla extract
- 2 Egg yolks(for egg wash)
- 1 tsp Water(for egg wash)
đšâđł Instruktioner
- 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
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
Gradually add the ice-cold water, a tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- 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
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 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
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
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
Place the tarts on the prepared baking sheet. Bake for 20-30 minutes, or until the pastry is golden brown and cooked through.
- 10
Let the tarts cool on a wire rack before serving. They can be enjoyed warm or at room temperature.
đĄ Proffstips
- âUse very ripe plantains for the sweetest filling.
- âKeep the dough cold for a flaky pastry.
- âEnsure the plantain filling is completely cool before assembling the tarts to prevent the dough from becoming soggy.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Use store-bought puff pastry or pie crust for a quicker version.
- Add a pinch of ground cloves to the plantain filling for extra spice.
- Some prefer to add a tablespoon of butter to the plantain filling for richness.