Jamaican Plantain Tarts

In a large bowl, whisk together the flour and salt. Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (5 minutes)

In a separate small bowl, whisk together the egg and ice-cold water. Gradually add this mixture to the flour mixture, mixing until a dough just comes together. (2 minutes)

Turn the dough out onto a lightly floured surface and gently knead a few times to form a cohesive ball. Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 3 hours, or preferably overnight. (3 hours)

While the dough is chilling, prepare the plantain filling. Peel the plantains and cut them into thirds. Place them in a saucepan with just enough water to cover the bottom. Bring to a simmer over medium heat. Steam the plantains until they are very tender. (5-10 minutes)

Drain any excess water from the saucepan. Mash the cooked plantains thoroughly with the sugar, vanilla extract, nutmeg, and red food coloring until smooth. Set aside to cool completely. (5 minutes)

Preheat your oven to 350 degrees F (175 degrees C).

On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Use a 4- or 5-inch round cookie cutter to cut out circles. (10 minutes)

Spoon a generous tablespoon of the plantain filling into the center of each dough circle. Fold the dough over to create a half-moon shape, pressing the edges firmly to seal. You can use a fork to crimp the edges for a decorative touch. (15 minutes)

Place the prepared tarts on a baking sheet lined with parchment paper. Brush the tops of the tarts with the beaten egg white and sprinkle with white sugar for a delightful sparkle. (5 minutes)

Bake in the preheated oven for 20 to 25 minutes, or until the tarts are golden brown. (20-25 minutes)

Remove the tarts from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)