📝 About This Recipe
The Gizzada, or 'Pinch-Me-Round,' is a beloved Jamaican icon featuring a buttery, crisp pastry shell filled with a decadent mixture of spiced grated coconut. Originating from Portuguese Jewish influence and perfected in the Caribbean, these tarts offer a delightful contrast between the crunchy 'pinched' crust and the chewy, ginger-infused heart. Every bite is a nostalgic journey to the island, balancing the warmth of nutmeg with the tropical sweetness of brown sugar.
🥗 Ingredients
Shortcrust Pastry
- 2 cups All-purpose flour (sifted)
- 1/2 cup Unsalted butter (cold and cubed)
- 4-6 tablespoons Ice water (as needed for binding)
- 1/2 teaspoon Salt
- 2 tablespoons Vegetable shortening (cold, for extra flakiness)
Coconut Filling
- 2 cups Fresh coconut (finely grated, brown skin removed)
- 1 1/2 cups Dark brown sugar (packed)
- 1/4 cup Water
- 1 tablespoon Fresh ginger (finely grated or juiced)
- 1/2 teaspoon Ground nutmeg (freshly grated preferred)
- 1 teaspoon Vanilla extract
- 1 tablespoon Unsalted butter (at room temperature)
- 1/8 teaspoon Salt (to balance sweetness)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour and salt. Add the cold cubed butter and shortening.
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2
Using a pastry cutter or your fingertips, work the fats into the flour until the mixture resembles coarse crumbs with some pea-sized bits remaining.
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3
Gradually add ice water, one tablespoon at a time, mixing gently until the dough just starts to come together. Do not overwork.
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4
Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax.
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5
While the dough chills, prepare the filling. In a heavy-bottomed saucepan, combine the brown sugar, water, and grated ginger.
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6
Heat over medium-low until the sugar dissolves and begins to bubble into a light syrup (about 3-5 minutes).
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7
Stir in the grated coconut, nutmeg, and salt. Cook for 10-12 minutes, stirring frequently, until the coconut has absorbed the syrup and the mixture is sticky but not dry.
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8
Remove the filling from heat. Stir in the vanilla extract and 1 tablespoon of butter. Set aside to cool completely.
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9
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to 1/8-inch thickness.
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10
Use a 3 or 4-inch circular cutter to cut out rounds. Place the rounds on a baking sheet lined with parchment paper.
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11
To create the signature 'pinch,' use your thumb and forefinger to pinch the edges of the dough upward and inward, creating a jagged, raised wall around the perimeter.
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12
Prick the base of each pastry shell with a fork to prevent puffing, then blind bake for 8 minutes to ensure a crisp bottom.
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13
Remove the shells from the oven and spoon a generous amount of the cooled coconut filling into each center, smoothing it out to the edges.
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14
Return the tarts to the oven and bake for another 15-20 minutes, or until the pastry edges are golden brown and the filling is set.
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15
Transfer to a wire rack to cool. The filling will firm up further as it cools. Enjoy warm or at room temperature.
💡 Chef's Tips
Always use fresh coconut for the most authentic texture; desiccated coconut is often too dry and lacks the natural oils. If the dough feels too soft while pinching, return it to the fridge for 10 minutes to firm up the butter. Be careful not to overcook the sugar syrup, or the filling will become hard and tooth-breaking once cooled. For a glossy finish, you can lightly brush the pinched edges with an egg wash before the final bake. Store in an airtight container for up to 3 days, though they are best enjoyed the day they are made.
🍽️ Serving Suggestions
Serve with a hot cup of Jamaican Blue Mountain Coffee for a classic morning treat. Pair with a glass of ice-cold sorrel drink to contrast the sweet coconut with tart hibiscus notes. Enjoy as a 'snack on the go' just like they are sold in Jamaican bakeries. Top with a tiny dollop of whipped cream or a dusting of cinnamon for a more formal dessert presentation. Serve alongside a slice of sharp cheddar cheese for a traditional sweet-and-savory Caribbean pairing.