27 Aug 2016


No Comments Baking and Tarts / Pies

Somewhere between a pecan pie and a macaroon, Gizzada is a Jamaican coconut tart which has a spiced coconut and brown sugar filling on top of a pastry crust.

Prep time
Cook time
Total time
Serves: 2 x 12cm tarts
  • 185g plain flour
  • 130g butter
  • 10g caster sugar
  • 1 egg yolk
  • 130ml water
  • 160g desiccated coconut
  • 200g brown sugar
  • ½ tsp nutmeg
  • 1 tsp cinnamon
  • 25g butter
  • 1 egg
  • 1 tsp coconut extract
  • Toasted coconut flakes
  1. Pulse all of the ingredients in a food processor to resemble coarse breadcrumbs. Add as little water as necessary to get the dough to start to come together.
  2. Wrap in plastic and chill overnight.
After chilling...
  1. Roll out the pastry to ~3mm thick.
  2. Drape the pastry over the tart tin and trim the sides.
  3. Pick with a fork, line with foil and baking beans and bake for 15 mins.
  4. Remove the beans and bake for 5 more mins until cooked but not brown.
  1. Boil all of the ingredients except the egg for ~5 mins until a thick syrup forms. Keep stirring to prevent it sticking and burning.
  2. Remove from the heat and cool briefly before beating in the egg.
  3. Fill each tart case with filling and sprinkle with toasted coconut flakes.
  4. Bake for 25-30 mins until golden brown.
  5. Cool completely before slicing.

Golden brown Gizzada

Bake for ~30 mins until golden brown

Desiccated coconut filling with spices

Desiccated coconut filling with spices

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