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Jamaican gizzada coconut tarts with golden pastry shells and spiced filling.

Jamaican Gizzada

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Crisp Jamaican coconut tarts filled with brown sugar, ginger, nutmeg, and tender grated coconut.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 tarts
Course: Dessert
Cuisine: Jamaican
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pastry
  • 2 cup all-purpose flour
  • 1/2 cup cold unsalted butter cubed
  • 1/4 cup ice water plus more if needed
  • 1/4 tsp fine salt
Coconut Filling
  • 2 cup freshly grated coconut
  • 1 cup light brown sugar packed
  • 1/2 cup water
  • 1 tbsp fresh ginger finely grated
  • 1/2 tsp ground nutmeg
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Rolling Pin
  • 12-cup muffin tin
  • Baking sheet

Method
 

Make Pastry:
  1. Whisk the flour and salt in a bowl. Rub in the cold butter until the mixture resembles coarse crumbs.
  2. Add the ice water gradually and mix just until a dough forms. Flatten into a disk, wrap, and chill for 20 minutes.
  3. 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:
  1. 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.
  2. Heat the oven to 375°F (190°C).
Bake:
  1. 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.
  2. Cool in the tin for 10 minutes, then transfer to a rack to cool completely.

Nutrition

Calories: 260kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 8gCholesterol: 25mgSodium: 95mgFiber: 2gSugar: 22g

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.