Plantain Tarts by Amanda Blevins

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SERVINGS

24 servings scale / convert

INGREDIENTS

3 very ripe plantains, peeled and cut in half
1 tsp. sugar, or to taste
3/4 tsp. freshly ground nutmeg
1 tsp. vanilla extract
Red food coloring
3 cups flour
2 tbsp. flour
1/2 tsp. salt
14 tbsp. butter
8 tbsp. lard
3 eggs, beaten
Nonstick cooking spray

INSTRUCTIONS

In a medium saucepan, over medium-high heat, boil plantains about 15 minutes, or until tender. Drain. Place in a large bowl and mash. Stir in sugar, nutmeg, vanilla and a drop of red food coloring. Set aside to cool. Meanwhile, in a large bowl, sift flour and salt. Rub butter and lard into flour, until mixture is the consistency of sand. Add eggs and about 3 tb water to form a dough. Do not overwork dough, as this results in a tough crust. Preheat oven to 350°F. Spray vegetable oil on a baking sheet and set aside. On a lightly floured surface, roll out dough. Cut out 24 3-inch circles. Place circles on prepared baking sheet. Spoon filling in center of each circle. Brush a little water around edge of each circle. Pull up sides of dough in thirds and bring up to center to form a pyramid. Pinch together. Bake for 20 to 25 minutes, until golden brown.

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desserts, plantaintart, tarts add tags