It wasn’t until I was writing this post that I noticed that this isn’t the first time I’ve posted a recipe for Hong Kong Style Coconut Tarts on my blog.
It’s been that long I’ve forgotten I’ve made them before!
Actually, maybe don’t click on that link- there’s some cringe worthy writing during my high school days (yes it’s been that long!). And if you’re after a good coconut tart recipe, you’ll find it on this page anyway!
I’ve been a long time fan of Asian treats, and my collection of Asian snack recipe books has steadily grown over my numerous trips to Hong Kong in the past 5 or so years. I’ve still yet to make my way through all the bookmarked recipes in them, but my absolute favourite so far are these delicious coconut tarts.
If you’ve never had a Hong Kong style coconut tart before, do yourself a favour and give these a go. A sweet shortcrust pastry, encasing a rich custard based coconut filling it’s a combination sure to please. Make sure you try it fresh out of the oven, when the golden coconut filling is still crisp on top!
I don’t often make big claims, but I gotta say, after fiddling around with this recipe and making 5 or so batches in a row- this is the coconut tart recipe to try. It’s authentic, and so good you’ll struggle to stop at one!
Infact, these were so good, we had to put a temporary self-imposed ban on coconut tarts in this household (the butter and coconut make these a high saturated fat treat- which is not so good for cholesterol levels!).
But no doubt, these Hong Kong Style coconut tarts will be making more appearances in our family kitchen- but we’ll be enjoying these as more of an occasional sweet treat now that I’ve perfected the recipe. And I’ve shared the recipe below so you can enjoy them too!
- 220g plain flour
- 85g icing sugar
- pinch of salt
- 160g cold butter, coarsely chopped
- 1 Tbsp iced water
- 27 egg yolk
- egg wash for brushing
- 168g sugar
- 1/2 cup water
- 42g butter
- 112g desiccated coconut
- 2 eggs, lightly beaten
- 1 Tbsp milk
- 1/4 tsp vanilla essence
- 1/2 tsp baking powder
- Heat sugar in 1/2 cup of water until dissolved. Add in butter and boil til melted. Then add in desiccated coconut and mix well. Let cool.
- Add in egg, milk, oil, vanilla and baking powder. Mix well. Store in fridge until ready to use.
- Remove the butter from the refrigerator 20 minutes before you start mixing — the butter should be just soft, but still very cold.
- Put the butter, icing sugar and salt in the bowl of the food processor and pulse in two-second bursts about ten times, until the mixture is pale and creamy. Add the egg yolk, pulsing until fully combined.
- Add the flour, in three batches, pulsing for 2 seconds after each addition.
- Turn out onto a clean work surface and gather together. Divide into three even-sized portions and shape into round, flat discs about 2 cm (3/4 inch) thick. Wrap each disc in plastic wrap and refrigerate for at least 2 hours, or overnight.
- Remove the pastry from the refrigerator 20 minutes before you wish to roll it. Roll out the pastry between sheets of baking paper until 2–3 cm (3/4–11/4 inches) thick. Place on trays and refrigerate for 2 hours.
- Use a patry cutter to cut the dough into 8-10 8 cm (31/4 inch) tart shells, roll out the pastry. Line the tins and blind-bake the tart shells in a preheated 190degC oven for ~10-15 minutes until lightly golden.
- Fill tarts with coconut filling, to about 70% full then bake for a further 20 minutes until golden.
- The filling will separate when resting in the fridge. Give it a quick stir to combine the ingredients back together before filling the tart shells.