Mini Gizzadas (Coconut Tarts)
Gizzadas are a long time Jamaican favourite. Mini sized and with a pop of natural colour, they are a beautiful addition to a cookie platter.
Ingredients
Filling
- 1 cup Finely shredded Coconut
- 1 cup Sugar* half brown and half granulated
- 1/2 cup Water
- Pinch Nutmeg or more to taste
- 1 tsp Fresh ginger root grated (or more to taste)
- 1 tbsp Unsalted butter
- Pinch salt
- 3 tbsp Beetroot powder/Small beetroot grated/few drops of red food coloring
Pastry***
- 5 oz 1 1/4 cups All purpose flour
- 2 oz Unsalted butter cold, cut into cubes**
- 3 tbsps Ice cold water
- Pinch Salt
Instructions
For the filling:
- Over low heat, combine water, sugar and beet root powder in a heavy bottomed pot (if you’re using a beet, add it with the coconut and if using red food coloring, wait to add it at the end).
- Boil until sugar melts then add the coconut, nutmeg and ginger. Let boil for about 10 to 15 minutes until the syrup reduces and becomes thick. Stir occasionally.
- Off the heat, add the unsalted butter and stir in till combined. Add food color now, if using. Set aside to cool.
For the pastry****:
- Whisk together flour and salt
- Rub the butter into the flour mixture until it resembles coarse crumbs
- Add in the water and mix to form a firm dough (you will be tempted to add more water but resist, the dough will become easier to handle after it has had a chance to rest. If it’s too moist it will not hold the crimp. If it seems far too dry, add water a teaspoon at a time)
- Form into a disc and wrap in plastic. Chill for at least 20 minutes.
- After the time has passed, roll out the dough (it should be a bit thinner than a quarter inch thick) and use a two-inch round cutter to make circles. Press together the scraps and re-roll as necessary till all the dough is used up.
- If you have warm hands you may have to chill the dough before forming the rounds. To make the rounds, working one round at a time, pinch the dough around the edges to form a tart shell. Place on a parchment lined baking sheet or an ungreased baking sheet.Repeat till you have finished all the circles.
- Using a fork, toothpick or skewer, prick the base of the pastry a few times. Place the tray in the fridge and chill while the oven preheats (chill at least 15 minutes). Preheat oven to 400F.
- Place chilled shells in hot oven an immediately turn down the temperature to 375F. Bake for 12 minutes turning the tray at the half way point.
- Remove the tray from the oven and using a small spoon, carefully fill each case with the coconut filling. If it does not smooth nicely to the edges, dip a finger in water and use it to gently coax the filling all over the shell.
- Return tray to oven, reduce the temperature to 350F and bake for 12 minutes.
- Remove from oven and allow to cool.
- Enjoy! These can be stored in an airtight container for up to two weeks but I doubt you’ll be able to resist them that long.
Notes
*Brown sugar is the traditional option and gives the gizzada a delicious flavour. It makes the coconut quite dark however so if you want the colour to pop, it’s best to use about half and half or even all white sugar.
**Alternately you could grate the cold butter on the large side of a box grater into the flour mixture. Vegan butter/margarine can also be used
***I’ve provided the approximate volume measurements in brackets but for pastry it’s always best to weigh your ingredients.
****Because its a small amount I usually do this by hand but you can do it in your food processor
Want to make a chocolate gizzada crust? Replace two tablespoons of flour with black cocoa and sift together before cutting in the butter/