Jamaican Gizzada Tart
AuthorsefordCategoryCandies, Desserts, Pies & PastryDifficultyBeginnerGizzada or pinch me round is a well known Jamaican treat made from sweet coconut, ginger and brown sugar inside a buttery crust.
In a medium to large saucepan add the brown sugar, water, ground spice, nutmeg and fresh ginger.
Once the sugar dissolves add the Vanilla and coconut. Stir continuously to avoid any clumping and allow to cook for around 10 to 15 minutes then incorporate the butter to the mixture.
When Butter has combined, remove the mixture from the stove and prepare to fill the pastry cups.
Combine the dry ingredients and cut the butter into cubes.
Mix the butter and dry ingredients together either by hand or a food processor. Slowly add in the cold water and mix until it starts to ball. Wrap in plastic wrap and place into the fridge for 30 minutes to an hour to set.
After the pastry has set, turn out onto a floured surface. Use a rolling pin to roll the dough out to a 1/4 inch thickness then use a 4 inch circumference to cut or trace circles. (you can use whatever size you wish)
Using your index finger and thumb, pinch along the circle to create a cup shape. It will look like a star burst.
Preheat the oven to 320F/160C.
Put the pastry cups onto a well greased pan then spoon the filling into the middle. You can use your own judgement with how much or little you want to add to each cup.
Bake the tarts for 20 - 25 minutes or until golden brown then cool completely before serving.
Ingredients
Directions
In a medium to large saucepan add the brown sugar, water, ground spice, nutmeg and fresh ginger.
Once the sugar dissolves add the Vanilla and coconut. Stir continuously to avoid any clumping and allow to cook for around 10 to 15 minutes then incorporate the butter to the mixture.
When Butter has combined, remove the mixture from the stove and prepare to fill the pastry cups.
Combine the dry ingredients and cut the butter into cubes.
Mix the butter and dry ingredients together either by hand or a food processor. Slowly add in the cold water and mix until it starts to ball. Wrap in plastic wrap and place into the fridge for 30 minutes to an hour to set.
After the pastry has set, turn out onto a floured surface. Use a rolling pin to roll the dough out to a 1/4 inch thickness then use a 4 inch circumference to cut or trace circles. (you can use whatever size you wish)
Using your index finger and thumb, pinch along the circle to create a cup shape. It will look like a star burst.
Preheat the oven to 320F/160C.
Put the pastry cups onto a well greased pan then spoon the filling into the middle. You can use your own judgement with how much or little you want to add to each cup.
Bake the tarts for 20 - 25 minutes or until golden brown then cool completely before serving.
