Gizzada (Coconut and Ginger Tarts) — Jewish Food Society
Photographer: Armando Rafael. Food Stylist: Chaya Rappoport. Prop Stylist: Vanessa Vazquez.
Ingredients
- 4 oz. pitted dried Medjool dates, finely chopped
- ½ cup honey
- 4 ½ oz. dried, unsweetened coconut
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated fresh ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon finely grated nutmeg
- 2 teaspoons coconut oil
- 2 cups all-purpose flour
- 1 stick unsalted vegan butter, frozen for 15 minutes
- 1 teaspoon fine sea salt
- ½ cup ice cold water
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