Gizzadas are a long time Jamaican favourite. These mini versions are tinted with beetroot powder for a pretty pop of natural colour.
Gizzada, Gizzarda or “Pinch me round” are a common snack in Jamaica of Portuguese origin. They’re usually the size of your palm. It consists of a circular pastry shell hand formed by a series of pinches filled with what you could call coconut “jam”.
Ever the lover of colour I decided to tint the coconut filling with beetroot. I used beet root powder from Nuts.com but this can be done by grating a small beet into the coconut mix. Instructions for both are given below.
I’ve also done a chocolate version which I really like. The bitterness from the chocolate helps to cut some of the sweetness of the coconut. To do this I replace two tablespoons of the flour with black cocoa.
Can they be made ahead?
The great thing about this recipe is that both parts can be made and stored ahead. Both the filling and shells freeze well.
So while forming the shells is tedious, you could do that well in advance of when you plan to serve them and keep them frozen. They can go straight from the freezer to the oven, just add a couple minutes to the time stated below.
How to make gizzada efficiently
If you want to make the gizzadas all in one shot, having a work flow planned out is a great way to go.
Here’s a suggested flow of how you can get it all done within a couple hours:
- Have all ingredients measured and ready
- Make the dough and chill
- While the dough is chilling, make the filling
- While the filling is simmering, you can start forming the shells while keeping an eye on the filling.
- Once the filling is done, set it aside to cool and finish forming the shells
- Chill the shells and preheat the oven
- Prebake the shells, fill, then final bake
- Remove from oven and let cool
What else can you make with gizzada filling?
I typically save any filling in the freezer for a next round of baking, but you can add it to other recipes.
Coconut Rolls: replace the cinnamon sugar smear in a cinnamon roll recipe with the coconut “jam”.
Gizzada Cheesecake: Swirl or add dollops of the “coconut jam” filling to the batter before baking. Then add more to finish the top of the baked cheesecake.
Coconut Turnovers: encase the filling in your favorite homemade or store-bought flaky pastry.
Coconut & Cheese Turnovers: same as the coconut turnover but add some cream cheese to add a bit of acidity and cut some of the sweetness from the coconut.
Mini Gizzadas (Coconut Tarts)
Ingredients
Filling
- 1 cup Finely shredded Coconut
- 1 cup Sugar* half brown and half granulated
- 1/2 cup Water
- Pinch Nutmeg or more to taste
- 1 tsp Fresh ginger root grated (or more to taste)
- 1 tbsp Unsalted butter
- Pinch salt
- 3 tbsp Beetroot powder/Small beetroot grated/few drops of red food coloring
Pastry***
- 5 oz 1 1/4 cups All purpose flour
- 2 oz Unsalted butter cold, cut into cubes**
- 3 tbsps Ice cold water
- Pinch Salt
Instructions
For the filling:
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Over low heat, combine water, sugar and beet root powder in a heavy bottomed pot (if you’re using a beet, add it with the coconut and if using red food coloring, wait to add it at the end).
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Boil until sugar melts then add the coconut, nutmeg and ginger. Let boil for about 10 to 15 minutes until the syrup reduces and becomes thick. Stir occasionally.
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Off the heat, add the unsalted butter and stir in till combined. Add food color now, if using. Set aside to cool.
For the pastry****:
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Whisk together flour and salt
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Rub the butter into the flour mixture until it resembles coarse crumbs
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Add in the water and mix to form a firm dough (you will be tempted to add more water but resist, the dough will become easier to handle after it has had a chance to rest. If it’s too moist it will not hold the crimp. If it seems far too dry, add water a teaspoon at a time)
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Form into a disc and wrap in plastic. Chill for at least 20 minutes.
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After the time has passed, roll out the dough (it should be a bit thinner than a quarter inch thick) and use a two-inch round cutter to make circles. Press together the scraps and re-roll as necessary till all the dough is used up.
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If you have warm hands you may have to chill the dough before forming the rounds. To make the rounds, working one round at a time, pinch the dough around the edges to form a tart shell. Place on a parchment lined baking sheet or an ungreased baking sheet.Repeat till you have finished all the circles.
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Using a fork, toothpick or skewer, prick the base of the pastry a few times. Place the tray in the fridge and chill while the oven preheats (chill at least 15 minutes). Preheat oven to 400F.
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Place chilled shells in hot oven an immediately turn down the temperature to 375F. Bake for 12 minutes turning the tray at the half way point.
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Remove the tray from the oven and using a small spoon, carefully fill each case with the coconut filling. If it does not smooth nicely to the edges, dip a finger in water and use it to gently coax the filling all over the shell.
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Return tray to oven, reduce the temperature to 350F and bake for 12 minutes.
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Remove from oven and allow to cool.
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Enjoy! These can be stored in an airtight container for up to two weeks but I doubt you’ll be able to resist them that long.
Recipe Notes
*Brown sugar is the traditional option and gives the gizzada a delicious flavour. It makes the coconut quite dark however so if you want the colour to pop, it’s best to use about half and half or even all white sugar.
**Alternately you could grate the cold butter on the large side of a box grater into the flour mixture. Vegan butter/margarine can also be used
***I’ve provided the approximate volume measurements in brackets but for pastry it’s always best to weigh your ingredients.
****Because its a small amount I usually do this by hand but you can do it in your food processor
Want to make a chocolate gizzada crust? Replace two tablespoons of flour with black cocoa and sift together before cutting in the butter/