Plantain Tart
Plantain Tart Recipe from Jamaica | Easy-to-Follow Instructions
Introduction
Plantain tart is a delicious and unique dessert that combines the sweetness of ripe plantains with a flaky pastry crust. This recipe is perfect for those who love to experiment with new flavors and textures in their baking.
History
Plantain tart is a traditional dessert in many Caribbean and African countries, where plantains are a staple ingredient in many dishes. The combination of plantains and pastry is a popular way to enjoy this versatile fruit in a sweet and savory way.
Ingredients
Pastry
- 2 cups all-purpose flour
- 1 tsp salt
- 0.25 cup cold butter, cut into 0.5-inch pieces
- 3 tbsp shortening, chilled and diced
- 1 egg, beaten
- 1 tbsp ice-cold water
Filling
- 3 very ripe (black) plantains
- 0.25 cup white sugar
- 1 tsp vanilla extract
- 1 tsp grated nutmeg
- 2 drops red food coloring (optional)
- 1 egg white, beaten
- white sugar for decoration
How to prepare
- To prepare the pastry, combine the flour and salt in a bowl. Rub in the butter and shortening until incorporated, and the mixture takes on a sandy appearance. Combine the egg and water, and stir into the flour mixture until a dough forms. Knead the dough for a few turns to bring it together. Wrap it well and chill it for 3 hours in the refrigerator.
- While the dough is chilling, peel the plantains and cut them into thirds. Place them into a small saucepan with a little water. Bring it to a simmer and steam until tender, which should take around 5 to 10 minutes depending on the ripeness of the plantains. Once they are soft, pour out the water and mash the plantains with sugar, vanilla, nutmeg, and red food coloring. Set the mixture aside to cool.
- Preheat the oven to 350°F (175°C).
- Roll the dough out on a lightly floured surface to a thickness of 0.25 inch. Cut it into circles using a 4 or 5-inch round cookie cutter. Spoon a little of the plantain filling into the center of each circle, then fold them in half to form a half-moon shape. Place the tarts on a baking sheet, brush them with beaten egg white, and sprinkle them with sugar.
- Bake the tarts in the preheated oven for 20 to 25 minutes until they turn golden brown. Allow the tarts to cool to room temperature before serving.
Variations
- Add a sprinkle of cinnamon or nutmeg to the filling for extra flavor.
- Top the tarts with a drizzle of caramel sauce or chocolate ganache for a decadent touch.
- Try using different fruits, such as apples or peaches, in place of the plantains for a unique twist.
Cooking Tips & Tricks
Make sure to use very ripe (black) plantains for this recipe, as they will be the sweetest and most flavorful.
- Be sure to chill the pastry dough for at least 3 hours before rolling it out, as this will make it easier to work with.
- Brushing the tarts with beaten egg white before baking will give them a shiny, golden finish.
- Feel free to customize the filling with your favorite spices or add-ins, such as cinnamon or chopped nuts.
Serving Suggestions
Plantain tart is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream on top.
Cooking Techniques
Steaming the plantains before mashing them helps to soften them and bring out their natural sweetness.
- Folding the pastry dough over the filling creates a beautiful half-moon shape that is both visually appealing and delicious.
Ingredient Substitutions
If you don't have shortening, you can use all butter in the pastry dough.
- Feel free to use brown sugar or honey in place of white sugar in the filling for a different flavor profile.
Make Ahead Tips
You can prepare the pastry dough and filling ahead of time and assemble the tarts just before baking. Store the unbaked tarts in the refrigerator for up to 24 hours before baking.
Presentation Ideas
Serve the plantain tarts on a platter dusted with powdered sugar for a simple and elegant presentation. You can also garnish them with fresh mint leaves or a sprinkle of cinnamon for a pop of color.
Pairing Recommendations
Plantain tart pairs well with a cup of hot tea or coffee for a cozy and comforting dessert experience. You can also serve it with a glass of dessert wine or a fruity cocktail for a more indulgent treat.
Storage and Reheating Instructions
Store any leftover plantain tarts in an airtight container at room temperature for up to 2 days. To reheat, place the tarts in a 300°F (150°C) oven for 5-10 minutes until warmed through.
Nutrition Information
Calories per serving
Each serving of plantain tart contains approximately 250 calories.
Carbohydrates
Each serving of plantain tart contains approximately 30 grams of carbohydrates.
Fats
Each serving of plantain tart contains approximately 10 grams of fat.
Proteins
Each serving of plantain tart contains approximately 3 grams of protein.
Vitamins and minerals
Plantains are a good source of vitamin C, vitamin A, and potassium.
Alergens
This recipe contains wheat (gluten) and eggs.
Summary
Plantain tart is a delicious dessert that is relatively high in carbohydrates and fats, but also provides a good amount of vitamins and minerals.
Summary
Plantain tart is a unique and delicious dessert that combines the sweetness of ripe plantains with a flaky pastry crust. This recipe is perfect for those looking to try something new and exciting in their baking repertoire.
How did I get this recipe?
I can't forget the moment I stumbled upon this recipe for Plantain Tart. It was a warm summer day, with the sun shining brightly and a gentle breeze blowing through the open windows of my kitchen. I had just finished baking a batch of banana bread when I suddenly realized I had a few ripe plantains sitting on my countertop, begging to be used.
I had never made anything with plantains before, but I had heard they were delicious when cooked. So, I decided to experiment and see what I could come up with. I searched through my collection of cookbooks and recipe cards, but couldn't find anything that caught my eye. That's when I remembered a conversation I had with an old friend a few years back.
She had told me about a traditional recipe from her home country that used plantains in a sweet tart. I couldn't remember all the details, but I knew it involved caramelizing the plantains and layering them on a flaky pastry crust. Inspired by her story, I set out to recreate the dish from memory.
I started by peeling and slicing the plantains, then sautéing them in a pan with butter and brown sugar until they were golden and caramelized. The sweet aroma filled the kitchen, making my mouth water in anticipation. I rolled out a sheet of puff pastry and carefully arranged the plantains on top, creating a beautiful pattern of golden slices.
As the tart baked in the oven, the sugar bubbled and caramelized, creating a rich, sweet glaze that coated the plantains. The pastry turned golden and flaky, the perfect complement to the soft, sweet fruit. When I pulled the tart out of the oven and took my first bite, I knew I had stumbled upon something truly special.
The combination of sweet, caramelized plantains and buttery pastry was a match made in heaven. The flavors melded together beautifully, creating a dish that was both comforting and exotic. I couldn't wait to share it with my family and friends, to see their faces light up with delight as they tasted this new creation.
I made the Plantain Tart for a dinner party that weekend, serving it warm with a dollop of whipped cream on top. The guests oohed and aahed as they took their first bites, savoring the unique flavors and textures of the dish. They couldn't believe that such a simple combination of ingredients could produce something so delicious.
From that moment on, the Plantain Tart became a staple in my repertoire. I made it for special occasions and casual gatherings alike, always receiving rave reviews from everyone who tried it. It became a symbol of my love for cooking and my passion for creating new and exciting dishes.
Over the years, I shared the recipe with countless friends and family members, each one adding their own twist to the dish. Some added a sprinkle of cinnamon or a drizzle of caramel sauce, while others experimented with different types of pastry or fruit. But no matter how they changed it, the essence of the Plantain Tart remained the same – a simple, yet decadent dessert that never failed to impress.
As I look back on that fateful day when I stumbled upon the recipe for Plantain Tart, I can't help but feel grateful for the serendipitous moment that led me to this delicious creation. It has become a cherished part of my culinary repertoire, a dish that represents the joy and creativity I find in the kitchen.
And so, I continue to make the Plantain Tart whenever I crave a taste of something sweet and comforting, knowing that each bite brings me back to that warm summer day when I first discovered the magic of caramelized plantains and buttery pastry.