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Jamaican Gizzada

Name: Jamaican Gizzada
Prep time: PT40 minutes
Cook time: PT20-25 minutes
Total time: PT1 hour
Yield: 15
Cuisine: Jamaica
Ingredients: 2 cups All-purpose flour (for the pastry); 0.5 cup Unsalted butter (cold, cut into cubes, for the pastry); 1 tsp Salt (for the pastry); 6 tbsp Iced water (for the pastry); 2 cups Grated coconut (fresh or dried unsweetened); 1 cup Brown sugar (for the filling); 0.33 cup Water (for the filling); 0.5 tsp Nutmeg (freshly grated); 1 tbsp Butter (for the filling); 4 undefined Maraschino cherries (optional, for topping)

A delightful Jamaican tart featuring a crisp, buttery shortcrust pastry filled with a sweet, spiced coconut mixture, often topped with a maraschino cherry.

準備時間40 minutes

調理時間20-25 minutes

合計時間1 hour

分量15

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Prepare the pastry: In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add iced water, mixing until the dough just comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
2
Prepare the filling: In a saucepan, combine grated coconut, brown sugar, 1/3 cup water, and nutmeg. Cook over low heat, stirring constantly, for about 10 minutes until the mixture thickens and the sugar dissolves. Stir in 1 tbsp butter until melted. Remove from heat and let cool.
3
Preheat oven to 350°F (175°C). Lightly grease a baking sheet.
4
Roll out the chilled pastry dough on a lightly floured surface to about 1/8-inch thickness. Use a round cutter (about 4 inches in diameter) to cut out circles.
5
Place the pastry circles on the prepared baking sheet. Gently pinch the edges of each circle with your fingers to create a tart shell, forming a slightly raised rim. You can also use a fork to poke a few holes in the bottom of each shell to prevent puffing.
6
Spoon the cooled coconut filling into each pastry shell, filling them about two-thirds full. If using, top each with a maraschino cherry half.
7
Bake for 20-25 minutes, or until the pastry is golden brown and the filling is lightly caramelized. Let cool completely on the baking sheet before serving.

調理履歴を記録する

💡 プロのコツ

✓Ensure the butter is very cold for a flaky pastry crust.
✓Don't overwork the dough, as this can make the pastry tough.
✓If using dried coconut, you may need to add a little more water to the filling mixture to achieve the right consistency.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a pinch of cinnamon or a touch of vanilla extract to the coconut filling for extra flavor.
Some recipes include a small amount of grated fresh ginger in the filling.