In Asian Treats, Dessert, Pastry, Recipe on
May 15, 2018

Hong Kong Style Coconut Tarts

Hong Kong Style Coconut Tarts
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!

Hong Kong Style Coconut Tarts

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.

Hong Kong Style 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!

Hong Kong Style Coconut Tarts

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!

Hong Kong Style Coconut Tarts
Yields 8
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For the pastry
  1. 220g plain flour
  2. 85g icing sugar
  3. pinch of salt
  4. 160g cold butter, coarsely chopped
  5. 1 Tbsp iced water
  6. 27 egg yolk
  7. egg wash for brushing
For the filling
  1. 168g sugar
  2. 1/2 cup water
  3. 42g butter
  4. 112g desiccated coconut
  5. 2 eggs, lightly beaten
  6. 1 Tbsp milk
  7. 1/4 tsp vanilla essence
  8. 1/2 tsp baking powder
For the filling
  1. 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.
  2. Add in egg, milk, oil, vanilla and baking powder. Mix well. Store in fridge until ready to use.
For the pastry
  1. Remove the butter from the refrigerator 20 minutes before you start mixing — the butter should be just soft, but still very cold.
  2. 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.
  3. Add the flour, in three batches, pulsing for 2 seconds after each addition.
  4. 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.
  5. 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.
  6. 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.
  7. Fill tarts with coconut filling, to about 70% full then bake for a further 20 minutes until golden.
  1. 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.
Adapted from 香港糕點 Hong Kong Snacks
Berry Nutritious
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