Jamaican Gizzada
An open faced tart filled with sweetened spiced coconut flakes. A Jamaican staple and a perfect treat for any sweet-tooth!
Ingredients
Crust
- 2 cups AP Flour
- 1 stick (1/2 cup) salted butter (place in freezer for 5 minutes)
- 1/2 cup ice cold water
Gizzada Filling
- 2 cups freshly grated brown coconut (or store bought unsweetened desiccated coconut)
- 1 tsp freshly grated ginger
- 2 cups brown sugar
- 1 tsp grated nutmeg
- 1 tsp ground all-spice
- 1/2 tbsp ground cinnamon
- 2 tbsp vanilla extract
- 1 egg (optional)
Instructions
- To make the dough. Add flour to a mixing bowl. Use a grater to grate cold butter into dough. Using your hands, press butter into flour until mixture clumps together and forms coarse pebbles. Add ice cold water a little at a time and knead until dough comes together and forms a ball. Cover with plastic wrap and refrigerate for at least 30 minutes.
- Prepare the filling.If using fresh coconut: Add grated coconut to a bowl, along with grated ginger. Add brown sugar, grated nutmeg, ground all-spice, ground cinnamon, and vanilla extract. Stir and let sit uncovered for 30 minutes, or until all the sugar has dissolved. Stir occassionally.If using store bought coconut: Add grated coconut to a bowl, along with grated ginger. Add brown sugar, grated nutmeg, ground all-spice, ground cinnamon, and vanilla extract. To a pot, add 1 cup of water and bring to a boil on the stove. Add coconut mixture to the boiling water and reduce heat to a simmer. Cook for 10 minutes, or until all the liquid has dissolved. Remove from pot and set aside to let the mixture cool while you prepare the crust.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Remove dough from fridge and press onto a lightly floured surface. Cut dough into 8 pieces. Roll each piece out into a round, and use a cup, cover, or anything you have to shape the rounds into discs, roughly 4 to 5 inches in diameter. To shape, lift up a corner of the dough and use the index finger of your non-dominant hand to gently push a section of the dough into the thumb and index finger of your dominant hand. Pinch your thumb and index finger together to create a crease. Repeat this all the way around until you form a pleated cup. Repeat for the remaining pieces of dough. Use a fork to prick the base of the cups.
- Pre-bake dough for 5 minutes. Remove from oven and brush with a beaten egg. Top with a spoonful of the coconut filling. Spread the filling around to fill the entire cup. Bake for another 20 minutes, or until crust is golden brown. Let cool. Enjoy!
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