Caribbean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Plantain Tart
Satisfy your sweet tooth with these heavenly pastries, featuring a beautifully spiced, jam-like filling made from ultra-ripe sweet plantains enveloped in a tender, flaky crust!
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
5 steps- 1
Make the pastry: Cut cold butter and shortening into the flour until crumbly. Add ice water a tablespoon at a time until a dough forms. Wrap and chill for 30 minutes.
- 2
Cook the plantain filling: Peel and mash the very ripe plantains. Place them in a saucepan over medium-low heat with the brown sugar, vanilla, and nutmeg.
- 3
Thicken and color: Cook the mixture for 10-15 minutes, stirring frequently until it thickens to a jam-like consistency. Stir in 2-3 drops of red food coloring to give it the traditional reddish tint. Let it cool.
- 4
Form the tarts: Preheat oven to 375°F. Roll out the chilled dough to 1/8-inch thickness. Cut out 4-inch circles. Place a tablespoon of filling in the center of each.
- 5
Bake: Fold the dough over into a half-moon, crimping the edges with a fork to seal. Pierce the top once to vent steam. Bake on a parchment-lined sheet for 20-25 minutes until lightly golden.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
76/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving270
Calories
0 g
Protein
14 g
Carbs
24 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
The Jamaican plantain tart is a half-moon hand pie sold at bakeries and patty shops across the island, built on the same flaky pastry as the famous beef patty. The reddish tint, traditionally from a few drops of food coloring, is the visual cue that signals the sweet plantain filling rather than savory meat inside. It is everyday lunchbox and corner-shop fare, not a holiday dessert.
Listahan note
This version cooks the mashed plantain down into a thick jam before filling, so the pastry seals cleanly and stays crisp instead of going soggy from a wet filling.
Technique cues
- Cooking the filling to a jam-like consistency in step 3 drives off moisture, which is what keeps the bottom crust from steaming and turning gummy in the oven.
- Cutting cold butter and shortening into the flour keeps the fat in solid flecks that melt during baking and create the flaky, shattering layers.
- Crimping with a fork and venting the top once lets steam escape so the filling does not blow the seal open mid-bake.
Kitchen flow
- Parallel prep
- Cook the plantain filling and chill the pastry at the same time so both are ready to assemble cool.
- Make-ahead
- The filling keeps in the fridge for two days, so cook it ahead and assemble the tarts the day you bake.
- Leftover move
- Crisp day-old tarts for a few minutes in a 350F oven to refresh the pastry instead of microwaving it soft.
- Cleanup rhythm
- Line the sheet with parchment so the caramelized filling that escapes lifts away instead of baking onto the pan.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
very ripe plantains (black skins)
Filling base
Purpose: Fully black plantains are sweet and starchy enough to mash into a dense, naturally jammy filling without needing much added sugar.
Handling: Mash thoroughly so there are no lumps; stray chunks stay firm and break the smooth filling texture.
Adaptation: Very ripe regular bananas work but are wetter and softer, so cook them longer to reach the same thick set.
butter
Pastry fat
Purpose: It contributes flavor and, kept cold, creates flaky layers as its water turns to steam in the oven.
Handling: Keep it fridge-cold and cut it in quickly so it stays in flecks rather than blending into the flour.
Adaptation: All shortening makes a flakier but blander crust; all butter is richer but harder to keep cold while you work.
shortening
Tenderizer
Purpose: Its higher melting point keeps the dough workable and yields a tender, sturdy crust that holds the half-moon shape.
Handling: Cut it in cold alongside the butter until the mix looks crumbly with pea-sized bits.
Adaptation: Lard gives an even flakier, slightly savory crust and is traditional in many island bakeries.
nutmeg
Warm spice
Purpose: Fresh nutmeg is the signature Jamaican warmth that defines the filling against the sweet plantain.
Handling: Grate it fresh and stir it into the filling as it cooks so the aroma blooms into the warm mash.
Adaptation: A pinch of mixed spice or allspice shifts it more savory-warm but keeps the island character.
brown sugar
Sweetener
Purpose: Its molasses note deepens the plantain's caramel flavor and helps the filling set into a jam.
Handling: Add it at the start of cooking so it dissolves fully and helps draw moisture out as the mash thickens.
Adaptation: Coconut sugar works one-to-one with a slightly less sweet, more toasty result.
Technique notes
- Let the filling cool fully before spooning it in; hot filling melts the cold pastry fat and you lose the flake.
- Seal the crimp firmly and do not overfill, or the half-moon splits and the filling caramelizes onto the sheet.
- Pierce the top exactly once; more vents and the filling boils out, fewer and steam blows the seam open.
Ingredient swaps
- Dairy-free direction
- Use all shortening or a vegan block butter for the pastry; the crust stays flaky with a cleaner, less buttery flavor.
- Gluten-free direction
- A 1:1 gluten-free pastry blend works but is more fragile, so chill it longer and patch tears as you fold.
- Lower-sodium direction
- Use unsalted butter and add just a pinch of salt to the dough; the sweet filling carries the flavor regardless.
Serve alongside
- Jamaican beef patties
- Coconut gizzada tarts
- Fresh sliced mango
- Hard dough bread with butter
- Jamaican Blue Mountain coffee
- Cold sorrel drink
- Ginger beer
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store baked tarts in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Reheat in a 350F oven for 5 to 8 minutes to re-crisp the pastry.
- Freeze baked and cooled for up to 2 months; thaw at room temperature, then warm in the oven.
Equipment
- Pastry cutter or two knives
- Rolling pin
- 4-inch round cutter
- Fork for crimping and venting
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Plantain Tart to your week, check it against your household's allergens, and build the shopping list automatically.
More Caribbean recipes
Caribbean Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Saltfish Buljol
A Trinidadian salt cod salad flaked and tossed with tomatoes, onions, and oil, a no-cook Caribbean breakfast staple.
Caribbean Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Tostones
Twice-fried green plantain slices, smashed flat and salted, a crispy Caribbean side.
Caribbean Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Stamp and Go
Crispy Jamaican saltfish fritters seasoned with Scotch bonnet and scallion, named for their grab-and-go convenience.