Gizzada
Small Jamaican coconut tartlets - shortcrust pastry shells with a pinched, fluted edge, filled with a sticky, spiced coconut mixture cooked down with brown sugar, ginger, nutmeg and vanilla. Sometimes called "pinch-me-round" for the hand-pinched edge. A tea-time classic and a fixture at every Jamaican bakery.
Overview
A short, biscuity pastry shell, hand-rolled into discs and pinched around the edges to form a free-form cup (no tart tin needed, though a muffin tin makes it easier). Filled with desiccated coconut simmered with dark brown sugar, water, fresh ginger, nutmeg, vanilla and a touch of butter until thick and sticky. Baked until the coconut filling is set and lightly caramelised and the pastry is pale gold.
Ingredients
Pastry
- 250 g plain flour
- 50 g caster sugar
- ¼ teaspoon fine salt
- 125 g cold unsalted butter, cubed
- 1 egg yolk (large)
- 3-4 tablespoons cold water
Filling
- 200 g desiccated coconut (unsweetened)
- 150 g soft dark brown sugar
- 150 ml water
- 30 g unsalted butter
- 1 tablespoon finely grated fresh ginger
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of fine salt
Method
Stage 1 - Make the pastry
- In a large bowl, whisk together the flour, sugar and salt.
- Rub in the cold butter with your fingertips until the mix resembles coarse breadcrumbs.
- Add the egg yolk and 3 tablespoons of water; mix with a fork until the dough comes together (add the last tablespoon of water only if needed).
- Knead briefly into a smooth disc; wrap; chill 30 minutes.
Stage 2 - Make the filling
- Place the coconut, brown sugar, water, ginger, nutmeg and cinnamon in a saucepan.
- Bring to a gentle simmer over medium heat, stirring.
- Cook 8-10 minutes, stirring frequently, until most of the liquid has been absorbed and the mixture is thick, glossy and sticky.
- Stir in the butter, vanilla and salt; cook 1 more minute.
- Set aside to cool slightly (it should be warm, not hot, when filling the tarts).
Stage 3 - Shape the tarts
- Heat the oven to 180°C (160°C fan).
- Roll the chilled pastry on a floured surface to about 3 mm thick.
- Cut out 12 discs, about 10 cm across (use a saucer as a guide).
- Place each disc into the cup of a non-stick muffin tin (or onto a lined baking tray if shaping free-form).
- With your thumb and forefinger, pinch the edge upwards all the way around to form a fluted wall about 1 ½ cm high; the centre should remain flat.
- Spoon a heaped tablespoon of the coconut filling into each shell, pressing down gently.
Stage 4 - Bake
- Bake on the middle shelf 18-22 minutes, until the pastry is pale golden and the coconut filling is set and lightly browned at the peaks.
- Cool 10 minutes in the tin (the pastry firms as it cools), then lift out onto a wire rack.
- Serve at room temperature.
Notes
- Pinching the edge: The signature shape is achieved by hand-pinching the pastry up into a fluted wall. It does not need to be neat - the rustic, uneven edge is part of the look.
- Don't overcook the filling: It should be thick but still spreadable. Cook too long and it sets hard like toffee before you can portion it.
- Fresh ginger: Gives a sharp, slightly hot note that lifts the sweetness. Don't substitute ground ginger - it's not the same.
Variations
Rum gizzada: Add 1 tablespoon dark rum to the filling at the end. Pineapple-coconut: Stir in 50 g finely chopped pineapple to the filling with the butter.
Serving
Serve with: Hot Jamaican coffee or tea, or a glass of cold milk. Also lovely with a scoop of vanilla ice cream as a quick dessert.
Storage
- Keeps 4 days in an airtight tin at room temperature.
- Pastry softens slightly after day 2 - still delicious.
- Freezes 1 month; defrost at room temperature.
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