Gizzada (Jamaican Coconut Tarts)
In short: Crisp pinched pastry shells filled with grated coconut cooked in brown sugar, ginger and nutmeg. A small, sweet Jamaican treat. It takes about 1 h 15 min in total and makes 12 servings.
- Prep
- 40 min
- Cook
- 35 min
- Resting
- 30 min
- Total
- 1 h 15 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 285 kcal
Gizzada is a small coconut tart sold in Jamaican shops, bakeries and roadside stalls. A short pastry is pressed into a tart tin and pinched around the edge into a scalloped rim, then filled with grated coconut cooked until sticky with brown sugar, ginger and nutmeg. The pastry bakes crisp while the filling stays moist and chewy. Gizzadas keep well, so they are a favorite for lunchboxes and long drives.
Instructions
- Mix the flour, sugar and salt. Rub in the butter with your fingertips until the mixture looks like fine crumbs. Add the ice water a spoonful at a time until the dough holds together. Wrap and chill for 30 minutes.
- Meanwhile, cook the coconut, brown sugar, water, ginger, nutmeg and salt in a pan over medium-low heat for 10 to 15 minutes, stirring often, until thick and sticky. Stir in the vanilla and cool.
- Heat the oven to 190°C (375°F). Divide the dough into 12 pieces and roll each into a circle about 9 cm (3.5 inches) across.
- Press each circle into a cup of a shallow 12-hole tart tin, leaving a small overhang. Pinch the rim into a scalloped edge.
- Spoon 1 to 2 tablespoons of the cooled filling into each shell.
- Bake for 20 to 25 minutes, until the pastry is golden at the edges and the filling looks set. Cool in the tin for 10 minutes, then move to a rack.
Tips
- Cook the filling until a spoon dragged through it shows the bottom of the pan. If it is too wet it will leak and make the pastry soggy.
- Gizzadas keep in an airtight tin for 5 days. A little grated lime zest or a splash of dark rum in the filling gives a different flavor.
Questions and answers
What is gizzada made of?
A short pastry shell filled with grated coconut cooked with brown sugar, ginger and nutmeg. The pastry is pinched to make a scalloped edge.
Can I use shredded coconut instead of fresh?
Yes. Unsweetened shredded coconut works well. Use the water in the recipe, because dry coconut absorbs more liquid than fresh.
How should I store gizzadas?
Keep them in an airtight container at room temperature for up to 5 days. They freeze well for 2 months and can be warmed in a low oven.
How long does it take to make Gizzada (Jamaican Coconut Tarts)?
About 1 h 15 min in total: 40 min of preparation and 35 min of cooking.
How many calories are in Gizzada (Jamaican Coconut Tarts)?
About 285 kcal per serving, with 3 g of protein, 33 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 285 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 33 g |
| Fat | 16 g |
| Fiber | 3 g |
| Sugar | 18 g |
| Sodium | 110 mg |
Estimated values, calculated from the ingredients.
