Gizzada – Jamaican Coconut Tart
A crisp shortcrust pastry filled with a spiced coconut caramel, baked until golden. A beloved island treat that’s sweet, buttery and fragrant with nutmeg.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 5
Combine flour, icing sugar, salt and butter in a bowl; rub together until the mixture resembles fine breadcrumbs.
-
Step 2 of 5
Add the egg yolk and mix quickly to form a smooth dough, then wrap in cling film and chill for 15 minutes.
-
Step 3 of 5
Roll the dough on a lightly floured surface to about 3 mm thickness and cut circles to fit a 12‑cm tart tin; press into tins and prick the base with a fork.
-
Step 4 of 5
Mix coconut, brown sugar, nutmeg, cinnamon, rum and beaten egg until a thick paste forms; spoon into the pastry cases, smoothing the tops.
-
Step 5 of 5
Bake in a pre‑heated oven at 180°C / 350°F (160°C fan) for 20‑25 minutes until the edges are golden and the filling is set; cool on a wire rack before serving.
Notes from the kitchen
If fresh coconut is unavailable, use desiccated coconut plus a splash of coconut milk to restore moisture. Store in an airtight container for up to 3 days.
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