Classic Jamaican plantain tart recipe

Fire up the oven for these delectable Caribbean confections

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The Kid Favorite: Guyanese Mithai

Grated coconut, anise seeds, cinnamon, and ginger make this simple recipe from Guyanese-American food blogger Alica Ramkirpal-Senhouse a sophisticated and crunchy bite

3 cups flour

1/3 cup freshly grated coconut, (squeezed to drain milk)

1/4 cup white granulated sugar

3 tbsp. butter

1/2 tsp freshly grated ginger

1/2 tsp ground cinnamon

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1 1/2 tsp anise seeds (optional)

3/4 cup evaporated milk

1/4 cup water

Vegetable or canola oil for frying

1 cup white granulated sugar

1/2 cup water

1/2 tsp vanilla extract (optional)

Directions:

1. Mix flour, coconut, sugar, and spices in a deep bowl. Cut butter into mixture until small pea sizes are formed.
2. Combine evaporated milk, water, and grated ginger, stir, then add to flour mixture. Knead to form a dough ball. Set aside for 1/2 hour minimum.
3. Roll dough to 1/4 inch thickness. Cut into thin strips.
4. Heat oil on medium fire. Fry strips until golden brown. Let strips cool completely before tossing in sugar syrup.
5. Combine sugar, water, and vanilla, if using. Boil on low for about 35 minutes, or longer depending on your stove. Test sugar in water to see if it has reached the “soft ball” stage. When ready, pour sugar over mithai strips and toss until sugar is white.

Inner-gourmet.com

 The Classic: Jamaican Plantain Tart

This recipe from ReCaFo – Real Caribbean Food L Catering in New York City is the perfect blend of flaky sweetness.

Ingredients:

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

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

Directions

1. Mix flour and salt in a bowl. Rub in butter and shortening until mixture takes on a sandy appearance. Combine egg and water, and stir into the flour mixture until a dough forms, then knead to bring the dough together. Wrap well, and chill for 3 hours.
2. 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. Once soft, pour out the water, and mash plantains with sugar, vanilla, nutmeg, and red food coloring. Set aside to cool.
3. Preheat oven to 350 degrees F (175 degrees C).
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 plantain filling into the center, 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.