Plantain Tarts

Combine the dry ingredients, specifically flour and salt, in a bowl; then incorporate the butter and shortening until they are fully blended together. The resulting mixture will resemble coarse sand, which is a desirable texture. Next, combine the egg and water in a separate container; then gently fold this mixture into the flour mixture until it forms a cohesive dough. Transfer the dough to a clean, flat surface; proceed to knead the dough for several minutes until it becomes smooth and even. Wrap the dough tightly in plastic wrap; refrigerate for 3 hours to allow it to rest and relax.

During this time, peel the plantains; cut them into thirds for even cooking. In a saucepan, combine the sliced plantains and a small amount of water; bring this mixture to a gentle simmer. Allow it to steam for 5-10 minutes, depending on the ripeness of your plantains. Once tender, discard any excess water; mash the soft plantains with 1/4 cup of sugar, a hint of vanilla, a pinch of nutmeg, and a few drops of food coloring. Set the plantain mixture aside to cool slightly.

Preheat your oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll out the rested dough to 1/4-inch thickness. Use a 4- or 5-inch round cookie cutter to cut out the dough into circles; this will create the base for your plantain tarts. Spoon a small amount of the cooled plantain mixture into the center of each dough circle; fold these in half to form half-moon shapes. Place the tarts on a baking sheet lined with parchment paper; brush them lightly with beaten egg white and sprinkle with sugar.

Bake the tarts in the preheated oven for 20-25 minutes, or until they are golden brown. Allow them to cool completely before serving.