Plantain Tarts

You will need:
2 cups all-purpose flour
1 teaspoon salt
1/ 2 cup cold butter – diced
1/ 4 cup shortening (chilled and diced)
1 egg (beaten with 1 tbsp water)
Ice-cold water just enough to form a
dough
3 very ripe black plantains
1 cup white sugar to taste
4 tbsp vanilla extract, 2 tbsp when
boiling plantain
1 tbsp cinnamon powder
2 drops red food colouring or pink
food colouring

Method:
Prepare the pastry by combining the flour and salt in a bowl. Dice butter and shortening in cubes and add to the flour until incorporated, and the mixture takes on a breadcrumb look. Add water and stir into the flour mixture until a dough forms, then knead for a few turns to bring the dough together. Wrap well, and chill for 2 hours in the refrigerator.
As the dough chills peel plantains and cut them into thirds. Place into a small pot with a little water and 2 tbsp vanilla. As soon as it starts to boil and is soft, pour out the water, and mash plantains with 1/ 4 stick of butter, sugar, vanilla, nutmeg, and red food colouring. Set aside to cool. Preheat oven to 350º. Roll dough out on a lightly floured surface to 1/4 inch thick.
Cut into circles using whatever round object you have. Spoon a little of the plantain filling into the centre of each circle, then fold in half, to form a half-moon shape, use your fingers to press the edges close and then use a fork to seal the edges (plus give it a nice design). Place the tarts on a baking sheet, and poke holes in the top so it doesn’t pop open. Brush with beaten egg and water and sprinkle with sugar. Bake in preheated oven for 20 to 25 minutes until golden brown. Allow tarts to cool to room temperature before serving. Dust with powdered sugar and enjoy.