Plantain tart Pastry: 2 cups all-purpose flour 1tsp salt 1/4 cup cold butter, cut into 1/2-inch pieces 3tbs shortening, chilled and diced 1 egg, beaten 1tbs ice-cold water Filling: 3 very ripe (black) plantains 1/4 cup white sugar 1tsp vanilla extract 1tsp grated nutmeg 2 drops red food colouring (optional) 1 egg white, beaten White sugar for decoration method 1. Prepare the pastry by combining 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, then knead for a few turns to bring the dough together. Wrap well and chill for three hours in the refrigerator. 2. While dough is chilling, peel plantains and cut into thirds. Place into a small saucepan with a little water. Bring to a simmer and steam until tender, five to 10 minutes depending on how ripe your plantains are. Once soft, pour out the water, and mash plantains with sugar, vanilla, nutmeg, and red food colouring. Set aside to cool. 3. Preheat oven to 350°F (175°C). 4. Roll dough out on a lightly floured surface to 1/4-inch thick. Cut into circles using a four- or five-inch round cookie cutter. Spoon a little of the plantain filling into the centre of each circle, then fold in half, to form a half-moon shape. Place the tarts on a baking sheet, brush with beaten egg white, and sprinkle with sugar. 5. Bake in preheated oven for 20 to 25 minutes until golden brown. Allow tarts to cool to room temperature before serving.
Posted on: Mon, 18 Aug 2014 04:22:40 +0000
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