Bake Jamaican Gizzada - Coconut for Cake Tart

Ever stumbled upon a sweet treat so delightful it makes you say, "Pinch me!"? Well, get ready to meet the Jamaican Gizzada, also affectionately known as "Pinch-Me-Round"! This isn't just any pastry and dessert; it's a vibrant, authentic Jamaican coconut tart with a unique, pinched edge that’s as fun to make as it is to eat. If you're a fan of coconut for cake or simply adore delicious baking recipes, this Gizzada is about to become your new obsession. Forget complicated dessert recipes to make – this guide makes it easy to create a bakery-style sweet treat to bake right in your own kitchen. We promise a truly crisp crust that holds a gloriously chewy coconut filling, all thanks to our clear, step-by-step instructions designed for both beginners and experienced home dessert recipes enthusiasts. It's the perfect yummy dessert to make for any dessert for family gathering, proving that authentic flavors and simple sweet treat satisfaction can go hand in hand. Ready to dive into some amazing food and dessert recipes and bake cake recipes (well, tart recipes!) that are truly a sweet dessert experience? Let's get baking!

Ingredients

• For the Crust
• 2 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 tablespoon granulated sugar (optional; keeps crust lightly sweet)
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 5–7 tablespoons ice water (start with 5)
• For the Coconut Filling
• 2 cups unsweetened shredded coconut (see coconut notes below)
• 1 cup packed light brown sugar
• 1/3 cup water
• 1 tablespoon butter
• 1/2 teaspoon ground nutmeg
• Pinch of salt
• 5 maraschino cherries, halved (or 10 cherries, one per tart)
• Note: Optional add-ins (like fresh ginger or a tiny pinch of cinnamon) belong in “Variations & Substitutions” below—NOT as a second recipe.
• Equipment
  Baking sheet + parchment paper
  Rolling pin
  4-inch biscuit cutter (or a bowl/cup as a guide)
  Fork
  Saucepan + wooden spoon

Directions

1. Make the filling first (so it can cool)
   1. In a medium saucepan, combine the brown sugar, water, nutmeg, and salt. Warm over medium heat, stirring occasionally, until the sugar completely dissolves.
   2. Stir in the unsweetened shredded coconut. Reduce the heat to medium-low and cook, stirring often, for about 8-10 minutes. The mixture will thicken as the liquid evaporates.
   3. Once the mixture looks like a thick, sticky paste that mounds on a spoon, remove it from the heat. Stir in the tablespoon of butter until melted and fully incorporated.
2. Done cue : The mixture should look like a thick, sticky paste that mounds on a spoon. If it’s still syrupy, keep cooking for a few more minutes.
   1. Transfer the filling to a bowl and let it cool completely to room temperature. Cooler filling is key for a crispier crust!
3. Make the dough
   1. In a large bowl, whisk together the all-purpose flour, kosher salt, and optional granulated sugar.
   2. Add the cold, cubed butter to the flour mixture. Using your fingertips, a pastry blender, or a food processor, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized bits of butter remaining.
   3. Gradually add the ice water, one tablespoon at a time, mixing lightly after each addition. Only add enough water until the dough just starts to come together and holds when squeezed. Be careful not to overmix.
   4. Gather the dough, gently press it into a flat disk, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
4. Done cue : The dough should look a bit shaggy but hold together when squeezed.Roll + cut
   1. On a lightly floured surface, roll out the chilled dough to about 1/8–1/4 inch thickness.
   2. Using a 4-inch biscuit cutter (or a similar-sized bowl/cup as a guide), cut out 10 circles from the dough. Reroll scraps gently if needed to get all 10.
5. Pinch-me-round shaping
   1. Carefully pick up one dough circle. Pinch the edge of the dough every 1/2 inch, working your way around the circle to create a raised, crimped border. This forms the signature "pinch-me-round" edge.
   2. If any cracks appear while pinching, dab a tiny bit of water on the crack and gently pinch it back together.
   3. Place the shaped dough shells onto a baking sheet lined with parchment paper.
   4. Using a fork, lightly prick the bottom of each tart shell several times. This prevents puffing during baking.
6. Par-bake for crispness
   1. Preheat your oven to 350°F (175°C).
   2. Bake the empty tart shells for 10–12 minutes, or until they are set and just barely starting to color. This crucial step helps prevent soggy bottoms!
7. Fill + bake
   1. Remove the par-baked shells from the oven.
   2. Spoon the cooled coconut filling into each warm tart shell, aiming to fill it "to the brim" without mounding it too high.
   3. Top each gizzada with a halved maraschino cherry (if using).
   4. Return the baking sheet to the oven and bake for another 12–18 minutes, or until the crust is golden brown and the coconut filling looks set and slightly caramelized.
   5. Once baked, remove the tarts from the oven and let them cool completely on a wire rack.
8. Serving
   1. Jamaican Gizzada is best enjoyed the same day it’s baked, when the crust is at its crispiest.
   2. They’re wonderful with a cup of coffee or tea and make a perfect addition to any dessert tray or family gathering.