Jamaican Plantain Tart with Cream Cheese
Jamaican Plantain Tart with Cream Cheese was developed from our love of fusing cultures. It was like magic! We mashed up ripe plantains, spread them on a crust, and then dolloped creamy cream cheese on top. They baked it until it was all warm and gooey. And guess what? It tasted amazing!
Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup cold butter diced
- 1/4 cup shortening (chilled and diced)
- 1 egg (beaten with 1 tbsp water)
- 1/2 cup Ice-cold water just enough to form a dough
- 3 very ripe black plantains
- 1 cup white sugar to taste
- 4 tbsp vanilla extract 2 tbsp when boiling plantain
- 2 tbsp rose water 1 tsp when boiling plantain
- 1 tsp grated nutmeg
- 1 tbsp cinnamon powder
- For the filling
- 2 ripe plantains , peeled and sliced
- 1 tbsp butter
- 2 tbsp brown sugar
- 8 oz cream cheese , softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 egg
Instructions
Prepare the Tart Crust
- In a large mixing bowl, combine the flour and salt.
- Add the cubed butter and shortening. Use a pastry cutter or your fingers to work them into the flour until the mixture is coarse.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling
- Preheat your oven to 350°F (175°C).
- As the dough chills peel plantains and cut them into thirds.
- Place into a small pot with a little water, 2 tbsp vanilla, and 1 tsp rose water.
- As soon as it boils and is soft, pour out the water. Then, mash the plantains with 1/4 stick of butter, sugar, vanilla, nutmeg, and red food coloring.
- Set aside to cool
Prepare the Cream Cheese Filling
- In a mixing bowl, beat the softened cream cheese until smooth.
- Add the granulated sugar and vanilla extract, and beat until well combined.
- Add the egg and beat until incorporated.
Assemble the Tart
- Roll dough out on a lightly floured surface to 1/4-inch thick.
- Cut into circles using whatever round object you have.
- Put a little of the plantain filling in the center of each circle. Then, fold it in half to make a half-moon shape. Use your fingers to press the edges together. Then, use a fork to seal the edges and make a nice design.
- Place the tarts on a baking sheet, and poke holes in the top so it does POP open.
- Brush with beaten egg and water. Brush with beaten egg and water, and sprinkle with coarse sugar.
Bake
- Put the assembled tarts in the preheated oven. Bake for 25-30 minutes, or until the filling sets and the crust browns.
- Remove from the oven and let the tart cool completely before serving.
Nutrition
Serving: 1gCalories: 5548kcalCarbohydrates: 777gProtein: 67gFat: 248gSaturated Fat: 128gPolyunsaturated Fat: 24gMonounsaturated Fat: 72gTrans Fat: 11gCholesterol: 838mgSodium: 2062mgPotassium: 5311mgFiber: 27gSugar: 447gVitamin A: 16853IUVitamin C: 165mgCalcium: 485mgIron: 20mg
Tried this recipe?Let us know how it was!
