Plantain Tart Recipe – Brown Sugar Caramel & Puff Pastry

Last Updated on 1 month by Neha Deshmukh

Plantain Tart Recipe – Brown Sugar Caramel & Puff Pastry

Hey everyone! I’m so excited to share this recipe with you – a Plantain Tart with a luscious brown sugar caramel and flaky puff pastry. It’s a little bit unexpected, a little bit fancy, and completely delicious. I first stumbled upon a similar dessert while travelling through Kerala, and I’ve been tweaking it ever since to get it just right. Trust me, this one’s a winner!

Why You’ll Love This Recipe

This tart is a beautiful blend of textures and flavors. The sweet, caramelized plantains pair perfectly with the buttery, flaky pastry. It’s surprisingly easy to make, even though it looks like something you’d order in a fancy bakery. Plus, it’s a fantastic way to use up those ripe plantains sitting on your counter! It’s a real showstopper, perfect for a special occasion or just a cozy night in.

Ingredients

Here’s what you’ll need to create this magic:

• 1 sheet frozen puff-pastry dough
• 3 tablespoons unsalted butter (about 42g)
• ¼ cup dark-brown sugar (about 50g)
• ½ teaspoon sea salt flakes
• 2 large ripe plantain
• 1 teaspoon vanilla extract
• 1 tablespoon dessicated coconut

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Plantains: This recipe really benefits from ripe plantains. You want them to be mostly black, with just a little bit of yellow. The riper they are, the sweeter and more flavorful they’ll be. In India, you’ll find different varieties of plantains depending on the region – some are sweeter, some are starchier. Any variety will work, but adjust the sugar slightly if using a less sweet type.
• Puff Pastry: Store-bought puff pastry is perfectly fine (and saves a lot of time!). But if you’re feeling ambitious, you can absolutely make your own. Just be sure to keep it chilled!
• Sea Salt Flakes: Don’t skip these! The flaky salt adds a wonderful textural contrast and enhances the caramel flavor. If you only have fine sea salt, use a little less – about ¼ teaspoon.
• Dark Brown Sugar: Dark brown sugar has a richer molasses flavor than light brown sugar, which gives the caramel a lovely depth. Muscovado sugar would also be amazing here!

Step-By-Step Instructions

Alright, let’s get baking!

1. First things first, preheat your oven to 400°F (200°C). And don’t forget to take your puff pastry out of the freezer to chill in the fridge while you get everything else ready.
2. In a saucepan, melt the butter over medium heat. Add the dark brown sugar and sea salt. Cook, stirring constantly, until the sugar dissolves and the mixture turns into a beautiful amber caramel – this should take about 3 minutes. Keep a close eye on it, as caramel can burn quickly!
3. Pour the caramel into your pie plate or skillet (a 9-inch skillet works perfectly). Now, carefully arrange the plantain slices in an overlapping pattern over the caramel. Don’t worry about making it perfect – rustic is beautiful!
4. Gently place the chilled puff pastry over the plantains. It’s okay if it doesn’t fit perfectly – just tuck it around the edges. Drizzle the vanilla extract evenly over the pastry.
5. Bake for 25 minutes, or until the puff pastry is golden brown and beautifully puffed up. The caramel will be bubbling around the edges – that’s a good sign!
6. Let the tart cool slightly before carefully inverting it onto a serving plate. Sprinkle with dessicated coconut before serving.

Expert Tips

Want to make this tart extra special? Here are a few of my secrets:

• Caramel Perfection: Low and slow is the key to a perfect caramel. Don’t rush it! Stir constantly to prevent burning.
• Soggy Bottom Blues: To prevent a soggy bottom crust, make sure your caramel isn’t too hot when you add the plantains. Also, baking on a preheated baking sheet can help.
• Plantain Ripeness: Seriously, don’t underestimate the importance of ripe plantains! They should be almost entirely black for the best flavor and texture.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Option: Use vegan puff pastry and a vegan butter substitute. It works beautifully! My friend, Priya, swears by this version.
• Gluten-Free Option: Gluten-free puff pastry is available at many grocery stores now. It might not be quite as flaky, but it’s a great option for those with dietary restrictions.
• Spice It Up: Add a pinch of cinnamon or nutmeg to the caramel for a warm, cozy flavor. My grandmother always added a tiny bit of cardamom!
• Festival Adaptation: This tart would be a stunning dessert for Diwali or Christmas. You could even decorate it with festive sprinkles or edible glitter.

Serving Suggestions

This tart is delicious on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of chai or a glass of sweet lassi would also be a perfect accompaniment.

Storage Instructions

Leftover tart can be stored in an airtight container at room temperature for up to 2 days. It’s best enjoyed slightly warm, but you can also reheat it in the oven for a few minutes.

FAQs

Got questions? I’ve got answers!

1. Can I use green plantains for this tart?

You can, but it won’t be the same. Green plantains are starchy and not very sweet, so the tart will be much less flavorful.

2. What is the best way to tell if my plantains are ripe enough?

The skin should be mostly black, with just a little bit of yellow. They should also be slightly soft to the touch.

3. Can this tart be made ahead of time?

You can make the caramel ahead of time and store it in the fridge. But it’s best to assemble and bake the tart just before serving.

4. What can I substitute for dark brown sugar?

Light brown sugar will work in a pinch, but the caramel won’t have as much depth of flavor. You could also use muscovado sugar.

5. My puff pastry keeps shrinking – what am I doing wrong?

Make sure your puff pastry is well-chilled before you use it. Also, avoid stretching it too much when you place it over the plantains.

6. Can I freeze leftover plantain tart?

Yes, you can! Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months. Reheat in the oven until warmed through.

Enjoy! I really hope you give this Plantain Tart a try. Let me know what you think in the comments below!