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My Jamaican Plantain Tarts recipe is a delicious treat. Yes, they may look like turnovers, but we call them tarts. I must humbly say that my pastry recipe is very flaky and divine … you won’t be disappointed. However, there are two keys to making this recipe. One is to make sure to use very ripe plantains. Their skin should be mostly black and the plantains should be soft but firm. This other key is to make sure to refrigerate the pastry dough and not overwork it; instead do you best to keep it cold when you’re rolling it out so the butter doesn’t melt. That way you’ll end up with a divinely flaky crust. If you want to jazz up your tarts, instead of using refined sugar, sprinkle with chunky crystal sugar.