Hong Kong Style Coconut Tarts

5 from 31 votes

Hong Kong Style Coconut Tarts

My take on the delicious Hong Kong style coconut tarts. The pastry for these tarts is super flaky. The filling is mostly coconut (yum!) and it's not overly sweet. I'm not using custard/pudding powder in this recipe so it's even easier. Do try!

Prep Time20

Cook Time20

Chill Time30

Total Time1 10

Servings: tarts

Author: Bea & Marco

Ingredients

The Pastry

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)

The Filling

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

Instructions

The Pastry

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.

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!

Notes

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.

Nutrition