Jamaican gizzada is a beloved coconut tart with a short, flaky shell and a warmly spiced filling of grated coconut and ginger.
The pastry is baked until lightly golden, then filled before the coconut mixture sets into a chewy, fragrant centre.
Keep the pastry cool while shaping and prick the shells so they hold their form as they bake.
Serving Suggestions
Serve the tarts at room temperature with tea or coffee, or as a small sweet after a Caribbean meal.
Recipe Notes
Gizzada keeps in an airtight container for 3 days. The pastry can be chilled overnight before rolling.
Jamaican Gizzada
Crisp Jamaican coconut tarts filled with brown sugar, ginger, nutmeg, and tender grated coconut.
Ingredients
Equipment
Method
Make Pastry:
- Whisk the flour and salt in a bowl. Rub in the cold butter until the mixture resembles coarse crumbs.
- Add the ice water gradually and mix just until a dough forms. Flatten into a disk, wrap, and chill for 20 minutes.
- Roll the dough to 3 mm thick. Cut 12 rounds and press them into a greased 12-cup muffin tin. Prick the bases with a fork.
Make Filling:
- Combine the coconut, brown sugar, water, ginger, nutmeg, and vanilla in a saucepan. Cook over medium heat for 8 minutes, stirring, until thick and glossy.
- Heat the oven to 375°F (190°C).
Bake:
- Spoon the coconut mixture into the pastry shells and bake for 20 to 25 minutes, until the shells are lightly golden and the filling is set.
- Cool in the tin for 10 minutes, then transfer to a rack to cool completely.
Nutrition
Notes
- Unsweetened dried coconut can be used in a pinch; rehydrate it with 2 tablespoons of warm water first.
- The filling firms as it cools, so do not overcook it on the stove.
