I have a major sweet tooth, and the one dessert that always hits the spot is Jamaican plantain tart. The ingredients were there staring me in the face.

I had two overripe plantains sitting on my counter, and the rest were pantry essentials. Well, at least in my home.

What I love about these tarts is how simple they look. The plantain is cooked down with sugar, spice, and a little vanilla. Then you wrap it in that flaky pastry, seal it up, and bake it until the edges get golden.

It is a treat, I must have on my cheat day.

They’re perfect with tea and disappear faster than anything else I bake. So if you’ve got a couple ripe plantains around and want something comforting and delicious, this Jamaican plantain tart recipe is a must-try.

Here is my take on this dessert. I am positive that you will enjoy every bite.

Why You’ll Love This Recipe

What sets this recipe apart is the sweet plantain filling, and it takes 15-25 minutes to bake. The hardest part is the pastry, and once you get that down, this dessert comes together perfectly.

What I really enjoy is that you control the sweetness, the spice, and even the color. Also, I prefer it on the softer side or packed with filling. And if you bake often, you probably have everything on hand already.

Ingredients

Shortcrust Pastry

• 1 cup frozen butter (cut into cubes)
• 1 ½ tablespoons granulated sugar
• ½ teaspoon salt
• 2 cups all-purpose flour
• 3–4 tablespoons ice-cold water
• 1 egg (for egg wash)
• Extra flour for dusting

Plantain Filling

• 4 very ripe plantains
• Water to boil plantains
• ½ teaspoon salt
• ½ cup to ¾ cup granulated sugar (adjust to taste; text used ¾ cup total)
• ¼ teaspoon cinnamon powder
• ¼ teaspoon freshly grated nutmeg
• 1 teaspoon vanilla extract
• 1 teaspoon butter
• Red food coloring (to your liking)

Instructions

Add your flour, sugar, and salt to a food processor, then add the frozen cubed butter. Pulse the mixture until it resembles rough breadcrumbs.

Dump it onto your counter and bring it together quickly with your hands, working fast so the butter doesn’t melt. Form it into a ball, divide it into two, wrap each piece in plastic, flatten, and refrigerate for at least one hour.

The dough needs to chill properly, so don’t skip this step.

Cook the Plantains

Peel all four plantains and chop them into pieces. Add them to a pot, cover with water, and add the ½ teaspoon of salt. Boil for 15–20 minutes on medium-low heat until fork-tender. Strain any remaining water.

Mash and Season the Filling

Use a potato ricer or a fork to mash the plantains until smooth. Add the sugar, cinnamon, nutmeg, vanilla, and butter. Mix well until everything melts together.

Add the red food coloring and adjust until you get that traditional plantain tart color. Taste and adjust the sweetness. Let the filling cool completely before assembling.

Roll Out the Dough

Dust your work surface with flour and roll out one portion of dough. Keep the other refrigerated. Rotate the dough as you roll so it stays even.

You can cut the dough into squares or circles, depending on which style you prefer. Use a pizza cutter for squares or a biscuit cutter for rounds.

Assemble the Tarts

Beat the egg lightly to create an egg wash. Place a scoop of filling in the center of each dough piece. Brush the edges with egg wash, fold, and pinch to seal.

Use a fork to crimp the edges for the half-moon style. For the square style, fold opposite corners inward and pinch tightly. Place each tart on a baking sheet.

Finish and Bake

Brush the tops lightly with egg wash. Prick each tart with a fork to allow steam to escape. Sprinkle with a little sugar. Bake at 400°F for 15–20 minutes or until golden brown. The recipe in the text baked for about 25 minutes for a deeper color.

My Tips For the Best Jamaican Plantain Tart

If you want the perfect texture, make sure your butter stays cold when making the dough. That’s what gives the crust that flaky finish. The plantains should be ripe, because the softer they are, the smoother your filling will turn out.

When you add the red food coloring, do it slowly so you get the shade you want. Once you crimp the edges, chill the assembled tarts for a few minutes before baking. Little steps like these help your tart hold its shape and bake beautifully.

Storage & Reheating

You can store leftover plantain tarts in an airtight container for up to 3 days on the counter. If you want them to last longer, place them in the fridge for up to 1 week.

To reheat, pop them in the oven at 300°F for 8–10 minutes until the crust gets flaky again. They also freeze extremely well so wrap each tart tightly and freeze for up to 2 months, then thaw and warm up in the oven when you’re ready to enjoy them.

FAQ

Can I use margarine instead of butter?

Butter is best because it keeps the crust flaky and gives more flavor, but margarine works if that’s what you have.

Can I skip the red food coloring?

Yes, but the filling won’t have that classic bakery-style color. Flavor stays the same.

Can I use yellow plantains instead of very ripe ones?

You can, but the filling won’t be as soft or sweet. The riper the plantains, the better the results.

Can I use store-bought pie dough?

Of course. The texture won’t be the same, but it will still taste great.

Can I add coconut?

Only if you want to remix the recipe because traditional plantain tarts have a smooth filling without coconut.

More Dessert Recipes

• Jamaican Carrot Ice Cream Recipe(No-Churn!)
• Homemade Jamaican Dragon Stout Ice Cream Recipe
• Jamaican Rum And Raisin Ice Cream- No Churn
• Delicious Jamaican ToTo Cake Coconut Cake
• Traditional Jamaican Coconut Gizzada Recipe
• Jamaican Bread Pudding

Delicious Jamaican Plantain Tart Recipe

Recipe by Ren PetersCourse: DessertCuisine: JamaicanDifficulty: Medium

Servings

6-8

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

330

kcal

A warm, flaky Jamaican pastry filled with sweet, spiced mashed plantains and baked to golden perfection — the classic plantain tart you love from the island, made right at home.

Ingredients

• 1 cup frozen butter (cut into cubes)

• 1 ½ tablespoons granulated sugar

• ½ teaspoon salt

• 2 cups all-purpose flour

• 3–4 tablespoons ice-cold water

• 1 egg (for egg wash)

• Extra flour for dusting

• 4 very ripe plantains

• Water to boil plantains

• ½ teaspoon salt

• ½ cup to ¾ cup granulated sugar (adjust to taste; text used ¾ cup total)

• ¼ teaspoon cinnamon powder

• ¼ teaspoon freshly grated nutmeg

• 1 teaspoon vanilla extract

• 1 teaspoon butter

• Red food coloring (to your liking)

Directions

• Add your flour, sugar, and salt to a food processor, then add the frozen cubed butter. Pulse the mixture until it resembles rough breadcrumbs.
• Dump it onto your counter and bring it together quickly with your hands, working fast so the butter doesn’t melt. Form it into a ball, divide it into two, wrap each piece in plastic, flatten, and refrigerate for at least one hour.
• The dough needs to chill properly, so don’t skip this step.
• Peel all four plantains and chop them into pieces. Add them to a pot, cover with water, and add the ½ teaspoon of salt. Boil for 15–20 minutes on medium-low heat until fork-tender. Strain any remaining water.
• Use a potato ricer or a fork to mash the plantains until smooth. Add the sugar, cinnamon, nutmeg, vanilla, and butter. Mix well until everything melts together.
• Add the red food coloring and adjust until you get that traditional plantain tart color. Taste and adjust the sweetness. Let the filling cool completely before assembling.
• Dust your work surface with flour and roll out one portion of dough. Keep the other refrigerated. Rotate the dough as you roll so it stays even.
• You can cut the dough into squares or circles, depending on which style you prefer. Use a pizza cutter for squares or a biscuit cutter for rounds.
• Beat the egg lightly to create an egg wash. Place a scoop of filling in the center of each dough piece. Brush the edges with egg wash, fold, and pinch to seal.
• Use a fork to crimp the edges for the half-moon style. For the square style, fold opposite corners inward and pinch tightly. Place each tart on a baking sheet.
• Brush the tops lightly with egg wash. Prick each tart with a fork to allow steam to escape. Sprinkle with a little sugar. Bake at 400°F for 15–20 minutes or until golden brown. The recipe in the text baked for about 25 minutes for a deeper color.