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Jamaican Gizzada
A delightful Jamaican tart featuring a crisp, buttery shortcrust pastry filled with a sweet, spiced coconut mixture, often topped with a maraschino cherry.
đ§ Ingredienser
- 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 Maraschino cherries(optional, for topping)
đšâđł Instruktioner
- 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.
đĄ Proffstips
- âEnsure the butter is very cold for a flaky pastry crust.
- âDon't overwork the dough, as this can make the pastry tough.
- âIf using dried coconut, you may need to add a little more water to the filling mixture to achieve the right consistency.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.