Gizzada | Jamaican Spiced Coconut Tartlets

Mix the flour and salt. Rub the cubed cold butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs, with chickpea-size pieces of butter remaining. Add the ice water a little at a time and mix just until the dough barely comes together; do not knead. Press it into a disk, wrap it in plastic wrap, and refrigerate.

Bring the brown sugar, water, cinnamon stick, and grated ginger to a boil in a saucepan. Once the sugar dissolves, add the coconut, nutmeg, and salt. Cook over medium-low heat for 12 minutes, stirring occasionally. The filling is ready when a trail drawn across the bottom of the pan with a spoon stays open for two seconds. Stir in the vanilla after removing the pan from the heat. Remove the cinnamon stick and let the filling cool until lukewarm.