Jamaican Plantain Tarts

  • Recipe By
  • Published Mar 16th
  • Ready In7h 5m
  • Servings25
  • Calories107
This authentic Jamaican recipe is really easy to make. It uses ripe plantains (which are a relative of the banana) as the filling. I like to chill them in the refrigerator until they are cold and serve them with a scoop of vanilla ice cream. Enjoy!

Jamaican Plantain Tarts Ingredients

The following are the ingredients needed to make delicious Jamaican Plantain Tarts for 25 servings:

  • Pastry:
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup cold butter, cut into 1/2 inch pieces
  • 3 tablespoons shortening, chilled and diced
  • 1 egg, beaten
  • 1 tablespoon ice-cold water
  • Filling:
  • 3 very ripe (black) plantains
  • 1/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated nutmeg
  • 2 drops red food coloring (optional)
  • 1 egg white, beaten
  • white sugar for decoration

Jamaican Plantain Tarts Cooking Instructions

  • Prep25m
  • Cook40m
  • Ready In7h 5m

To cook Jamaican Plantain Tarts, you need about 25 minutes of preparation time. The time needed to cook this Jamaican Plantain Tarts is about 40 minutes , and you can serve your Jamaican Plantain Tarts within 7 hours 5 minutes . The following are the steps to cook Jamaican Plantain Tarts easily:

  1. 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 3 hours in the refrigerator.
  2. 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, 5 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 coloring. Set aside to cool.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Roll dough out on a lightly floured surface to 1/4-inch thick. Cut 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 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. 5 Bake in preheated oven for 20 to 25 minutes until golden brown. Allow tarts to cool to room temperature before serving.

Nutrition Facts

Per Serving: 107 calories; 3.8 grams of fat; 17.1 grams of carbohydrates; 1.7 grams of protein; 12 milligrams of cholesterol; 112 milligrams of sodium.

  1. Sep 18th 2010

    Best I ever had!!!

  2. Aug 20th 2010

    These were FANTASTIC! Part of our 2009 Thanksgiving dinner (Caribbean Styled Dinner) and I was chastised for not making more !LOL!

  3. Feb 5th 2010

    Really tasty! Made these for an island themed party and they were a hit. You don't even need to serve them with ice cream. Also I decided to add cinnamon to the plantain mix and I sprinkl ...

  4. Jan 27th 2010

    in all honesty i think they tasted a bit like they should have. my husband didnt like them at all, he thought they were bland. im going to us this again but not booil the plantain, i will fr ...

  5. Apr 12th 2009

    I added 1 tsp cinnamon to filling and 2 tsp sugar to the pasty. Everyone LOVED them.

  6. Oct 7th 2008

    I've made these 2 times so far using a frozen puff pastry. The filling is great, I substituted 1tbsp honey for sugar, and added 1/2tsp of baker's spice mix to give it that Devon House spiced ...

  7. Feb 13th 2008

    Personally i hate bananas, but i made these tarts as part of my GCSE food technology and i loved them. all the spices and flavourings really make all the difference.

  8. The dough was crumbly and could not be rolled. I had to add an egg and some more butter to it. The tart ended up very bland and not sweet at all.

  9. Apr 21st 2007

    OH MY GOSH!!!! I have been looking for a plantain tart recipe for a minute!!! MY husband loves, loves, loves platain tarts. Now that we live in Nevada, it is very hard to find West Indian r ...