Gizzada (Jamaican coconut tarts)
Little crimped pastry cases filled with sweet, spiced coconut, a Jamaican teatime treat also called pinch-me-round.
- Time1 hr 15
- LevelMedium
- Costabout £0.25 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rub the flour, dairy free spread, caster sugar and salt together with your fingertips until like breadcrumbs. Add the iced water a tablespoon at a time and bring to a dough. Wrap and chill for 30 minutes.
30 min - 2
For the filling, heat the brown sugar, water, ginger and nutmeg in a pan until the sugar melts. Stir in the coconut and vanilla and simmer for 5 minutes until sticky and nearly dry. Cool.
5 min - 3
Heat the oven to 190°C (170°C fan). Roll the pastry out to 3 mm thick. Cut 12 circles about 9 cm across and press into a greased bun tin.
- 4
Pinch the edge of each case into a little ridged ruffle, going round with finger and thumb.
- 5
Spoon a heaped tablespoon of filling into each case, pressing it in lightly.
- 6
Bake for 22 minutes until the pastry is golden at the edges. Cool in the tin for 10 minutes, then lift out.
22 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.