Desserts
Coconut Tart with Pinched Crust (Gizzada)
Ingredients
- 250 g (2 cups) flour
- 125 g (1/2 cup) cold butter, cubed
- 1 tbsp sugar
- Pinch of salt
- 60 ml (1/4 cup) ice water
- 300 g (3 cups) grated fresh or dried coconut
- 100 g (1/2 cup) brown sugar
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 2 tbsp water
Method
- Combine flour, sugar and salt, then cut in cold butter until crumbly.
- Add ice water gradually to form a dough, then chill 20 minutes.
- Simmer grated coconut, brown sugar, ginger, nutmeg and water in a pan for 5-7 minutes until thickened; let cool.
- Roll out the dough, cut into circles, and pinch the edges up into a star or scalloped shape to form small open cups.
- Fill each pastry cup with the coconut mixture and bake at 190C (375F) for 20-25 minutes until the pastry is golden.
Introduction: A distinctive open-faced tart with a pinched, star-shaped pastry edge, filled with a sweet spiced coconut filling, sold at Jamaican bakeries and markets.
Cultural Background: A distinctive open-faced tart with a pinched, star-shaped pastry edge, filled with a sweet spiced coconut filling, sold at Jamaican bakeries and markets.
Tips: Pinch the pastry edges firmly so they hold their shape while baking. Let the coconut filling cool before filling the pastry to avoid softening the dough.
Variations: Add a splash of rum to the coconut filling for a more adult variation. Already vegetarian as written.
Storage: Store in an airtight container at room temperature for up to 3 days.
Reheating: Warm briefly in a 160C (325F) oven for 5 minutes if a fresh-baked texture is preferred; otherwise serve at room temperature.
FAQs:
Q: What does 'gizzada' mean?
A: The name is believed to derive from 'gizzard,' referencing the pinched, ruffled shape of the pastry edge, though the filling has no connection to gizzards.
Q: Can I use dried coconut instead of fresh?
A: Yes, unsweetened dried coconut works well; just ensure it's properly rehydrated or has enough moisture in the filling mixture.
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