Candied Plantain Tarts – a delicious recipe with Butter, Salt, confectioners sugar, vanilla, cake flour, pecans. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Make the Topping Preheat oven to 350.
2
Butter and flour a cookie sheet and set aside.
3
Place butter, salt, confectioners' sugar and vanilla in mixer and mix until fluffy.
4
Add flour and pecans and mix by hand until a dough forms.
5
Be careful and do not overmix or dough will toughen.
6
Chill dough for 1/2 hour or overnight.
7
Roll dough out to 1/4-inch thickness and cut out 4-inch disks.
8
Bake them on prepared sheet for 10 to 12 minutes or until golden brown.
9
Make the Topping Cut plantains very thin on bias.
10
Arrange thin slices on the baked pecan pastry disks in concentric circles.
11
Moisten the plantains and dust heavily with the sugar.
12
Broil or heat with kitchen blow torch until a thick hard caramel forms.
901
kcal
Calories
50
g
Fat
109
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup Butter, Pinch of Salt, 3/4 cup confectioners sugar, 1 teaspoon vanilla, and more.
Yes, Candied Plantain Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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