Prep Time: 10 minutes
Total Time: 35 minutes
Cook Time: 25 minutes
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These Jamaican-style tarts are like small turnovers with a flaky crust and sweet, delicious Chiquita plantain filling.
unbaked prepared pie crust sheets (or pie dough for top and bottom crust pie)
small, very ripe Chiquita® Plantains (peel should be mostly or all black)
- 1/4 cup
- 1/4 tsp.
- 1/4 tsp.
- 1/8 tsp.
best Chiquita Plantain Tarts Recipe
Preheat oven to 350 degrees F. Unroll or roll out pie dough. Using a 4 to 5-inch cutter cut 8 round circles from the dough. Peel and mash plantains until very smooth. Stir in brown sugar, nutmeg, cinnamon and salt. Place 2 tablespoons of plantain filling in the center of each round. Fold the rounds in half and crimp edges with fingers or a fork. Lightly brush tops with egg and sprinkle with sugar. Bake for 25 minutes or until the pastry looks golden brown. Cool before serving as the filling will be very hot.
Tip: For extra sweetness, add 1/4 cup raisins, chopped dates or other dried fruit with the plantains.
Nutrition Information Per Serving:
Calories 250; Total Fat 11 g (Sat 3.5 g, Trans 0 g, Poly 1.5 g, Mono 5 g); Cholesterol 26 mg; Sodium 210 mg; Potassium 260 mg; Total Carbohydrates 36 g; Dietary Fiber 1 g; Total Sugars 14 g; Protein 3 g. Percent Daily Value: Vitamin A 10%; Vitamin B6 8%; Vitamin C 15%; Vitamin D 0%; Calcium 2%; Iron 6%.