Gizzada
Jamaican coconut tart with a pinched crust.
Contains common allergens
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Instructions
- 1
Prepare the pastry shells: Mix flour and salt, cut in the shortening, and add ice water to form a dough. Roll it out and cut 3-inch circles.
- 2
Pinch the crust: Take each dough circle and pinch the edges upward all the way around to form a small, shallow cup with a pleated edge. Place on a baking sheet and chill.
- 3
Make the filling: In a saucepan, bring the water and dark brown sugar to a boil to create a syrup.
- 4
Simmer the coconut: Stir the grated coconut, nutmeg, and ginger into the boiling syrup. Reduce heat and simmer for 15 minutes until the mixture is thick, sticky, and most of the liquid has evaporated.
- 5
Bake: Preheat oven to 350°F. Spoon the hot coconut filling generously into the chilled pastry cups. Bake for 20-25 minutes until the pastry is golden brown and the coconut is slightly caramelized.
Plan it in Listahan
Add Gizzada to your week, check it against your household's allergens, and build the shopping list automatically.