My take on the Hong Kong style coconut tarts.
If you're familiar with these then today you'll know how easy it is to make them at home. I'm going to show you how.
And if you're not familiar with these, then I bet you that you're going to love them!
What Are Hong Kong Style Coconut Tarts
They are tarts with flaky pastry and filled with fluffy and kind of sticky sweet coconut filling.
The coconut tarts are a common item in a dim sum restaurant or a Chinese bakery.
Typically vanilla custard powder or pudding powder is used as one of the ingredients for the filling.
It acts as a thickener and helps with the moist texture.
But what if we don't have any vanilla custard or we don't want to use it?
Substitute For Vanilla Custard Powder
I try to not buy ingredients that I know I won't be using as often.
Don't you hate it that you have to buy a pack of something and only to use a few tablespoon of it?
Well you and me both.
So that's exactly what happened in this recipe. So instead of buying a pack of vanilla custard powder, I thought I will simply use all purpose flour.
And it works! Easy right?
Flour in this case just like the custard powder, acts as a thickener and also helps with the moist texture.
How To Get Flaky Pastry
Who doesn't LOVE flaky pastries, right? I'm using my go-to pastry recipe that I've been using in several recipes already.
It's not difficult to make, you know. Here's some of the things that I like to do to achieve flaky pastry:
Use ingredients at indicated temperatures - always follow the recipe as indicated, including the temperature of ingredients. For example in this recipe the butter needs to be soft. Not room temperature, not melted, not cold.
Do not over mix - pastries don't get flaky when you over mix the dough. They get hard. The less you work the dough once the flour is added, the better.
Chill and chill again - Always chill the dough before you use it. It's easier to work with. After filling your moulds, chill again. In this case, do the second chilling while you're preparing the filling.
So there you go. No crazy steps or whatsoever, right?
I hope you'll give these coconut tarts a try. They are definitely worth it.
These Hong Kong style coconut tarts are:
- easier to make than you think
- don't need any custard powder
- the pastry is just so flaky!
- the coconut filling is not overly sweet
- worth to try because they are DELICIOUS!
Before You Go
Here are some recipes that you can also check out:
- Hokkaido cheese tarts
- Strawberry cheese tarts
- Classic Argentine alfajores (super flaky biscuits!)
- Pineapple tart cookies (melt in your mouth cookies with thick pineapple jam)
- Strawberry cream puff or chaoux craquelin (easier to make than it looks!)
Hong Kong Style Coconut Tarts
- ⅓ cup butter (75 g), softened
- 2 tablespoon sugar (25 g)
- 1 egg yolk , room temperature
- ½ teaspoon vanilla extract
- 1 cup all purpose flour (130 g)
- 1 ¼ cup desiccated coconut (100 g)
- 1 tablespoon all purpose flour (8 g)
- ½ teaspoon baking powder
- ⅓ cup sugar (65 g)
- ¼ cup milk (60 ml), room temperature
- 1 egg , room temperature
- 1 teaspoon vanilla extract
- 2 tablespoon butter (30 g), melted
- pinch of salt
- Add butter and sugar into a bowl. Using a spatula, mix them well. Now add in yolk and vanilla extract and mix.
- Finally add in flour and mix until everything comes together into a dough. Wrap in a cling film and press it into ½ inch (1.3 cm) thick. Chill in the fridge for 30 minutes.
- Take a piece of dough and form into a ball. Press into a tart mould of 2.5 inch (6.5 cm). Use a knife to cut off excess dough. Repeat for the rest of the dough.
- Place the moulds on a baking tray and chill in the fridge meanwhile we make the filling.
- Add desiccated coconut, flour and baking powder into a bowl. Mix well and set aside.
- In another bowl, add in the rest of the ingredients and mix well using a whisk.
- Now add in the coconut flour mixture into it and whisk everything to combine.
Assembling & Baking
- Using an ice cream scoop, put the filling evenly into the tart moulds.
- Bake in a preheated oven with convection setting (fan forced) at 375ºF (190ºC) for 20 minutes or until they turn golden brown and fully cooked. Use lower ⅔ rack.
- Cool for 10 minutes before removing from the moulds.
- To remove the moulds, simply flip the tarts in your hand and tap the mould's bottom. Pinching the moulds on the sides very lightly also helps.
- I love to enjoy these tarts warm, super delicious!
- Store in an airtight container at room temperature.
- To Freeze: cool completely and then wrap them individually in cling film. Place in a zip-lock bag and place in the freezer.
- To Defrost: Thaw at room temperature. Heat in the oven at 375ºF (190ºC) for a few minutes to bring them back to life.