PASTRY INGREDIENTS (serves 6) -2 cups sifted flour -1/2 tsp salt -1 cup vegetable shortening -2-4 tbsp ice water
FILLING INGREDIENTS -1 cup ripe plantain, peeled and cut up -1/4 cup sugar -1/2 tsp nutmeg -1/4 tsp cinnamon -1 tbsp Ziggy Marley’s Coco’Mon -1 tbsp vanilla -pinch of salt
DIRECTIONS -Pre-heat oven to 350ºF
To make pastry: -Put the flour and salt in a mixing bowl. With fingers, work half the shortening into the flour until completely incorporated.
-Add the remaining shortening, leaving it in small chunks. Quickly stir in ice water to form a somewhat sticky ball. Knead together briefly, wrap in plastic, and press to make a flat disk about 1-inch thick. Refrigerate overnight or for at least an hour.
To make filling: -Cut of tip and stem of plantain and cut into two pieces crosswise. Do not peel.
-Boil the plantain in unsalted water until tender (Allow to cool slightly).
-Peel the plantains and crush with a fork or potato masher.
-Add the Coco’Mon, sugar, vanilla, nutmeg, cinnamon and salt.
-Allow filling to cool completely before filling tart
-Roll out dough about 1/8 inch thick, on lightly floured board.
-Cut into 4 inch rounds or larger.
-Spoon cooled filling in the center of each 4 inch round, fold over and seal with crimper or the prongs of fork.
-Place on a paper lined baking sheet.
-Brush tops with a little milk or egg wash and prick top with the fork.
-Sprinkle lightly with sugar
-Bake at at 350ºF for 20-25 minutes or until pastry is lightly browned.