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Giant Plantain Tart

Giant Plantain Tart

This Plantain Tart's crust is fool proof but the filling is a winner! The cinnamon, nutmeg and almond extract pair amazingly well with the plantain.

Course Snack
Cuisine Caribbean, Jamaican
Servings 6 or more
Author Chantay Campbell

Ingredients

  • 2 plantains
  • ½ teaspoon salt
  • 1 tablespoon Vanilla
  • ¼ cup sugar

For the Filling

  • ½ teaspoon almond extract
  • 1 teaspoon nutmeg
  • ½ teaspoon. cinnamon
  • ½ teaspoon vanilla
  • 1/3 cup brown Sugar
  • Food colouring
  • 1 pie crust
  • 1 egg
  • White sugar

Preparation

  1. Preheat oven to 375 degrees.
  2. Fill a small pot with water and bring to a boil. Add sugar, salt vanilla and plantains to the water, and let boil until plantains are soft and fully cooked.
  3. Strain the liquid and place the plantains in a bowl; add almond extract, nutmeg, vanilla, brown sugar and cinnamon then mash the mixture into a smooth paste and allow to cool.
  4. Beat one egg and roll out the pie crust into a large circle; fill half of the crust with the cooled plantain filling, leaving a ½-inch space at the edges.
  5. Brush edges with egg, then fold over and crimp with a fork.

  6. Slice three air holes into the top; brush the entire tart with egg wash and liberally sprinkle top with white sugar.

  7. Bake until golden brown.

Cook's Notes

  • For speedy cooling, pop the filling in the freezer for 5 minutes.
  • I use Pillsbury ready-made frozen pie crusts