Gizzada

Step by stepInstructions

1. Make the pastry: pulse the flour, sugar and salt with the cold butter until crumbly, then add ice water a spoonful at a time until a dough forms; wrap and chill for 30 minutes.
2. Make the filling: combine the coconut, brown sugar, water, ginger, nutmeg, allspice and vanilla in a saucepan.
3. Cook over medium heat, stirring, for 8 to 10 minutes, until the sugar dissolves and the mixture is thick and glossy; cool completely.
4. Heat the oven to 350°F (175°C). Roll the pastry thinly, cut into rounds and press them into small tart tins.
5. Pinch and flute the edges of the pastry so it stands up around the filling — the signature gizzada rim.
6. Fill each shell with the coconut mixture and bake for 20 to 25 minutes, until the edges are golden.
7. Cool in the tins for 10 minutes, then lift out and cool completely on a rack.