Hong Kong-Style Coconut Tarts
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5.0
18 reviews
Excellent
Hong Kong-Style Coconut Tarts
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These Hong Kong-Style Coconut Tarts are filled with a fragrant and moist coconut frangipane in a shortbread cookie crust.
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Ingredients
Crust:
- 70 g all-purpose flour
- 30 g almond flour
- 42 g salted butter
- 18 g granulated sugar
- 17 ml beaten egg ~⅓rd of a large egg
- 1 teaspoon vanilla extract
Coconut filling:
- 15 g salted butter softened
- 42 g granulated sugar
- 50 g almond flour
- 33 ml beaten egg remaining ⅔rd egg
- 15 ml coconut milk
- 6 g all-purpose flour
- 45 g unsweetened shredded coconut toasted
- ½ teaspoon coconut extract
Garnish: (optional)
- 6 Maraschino cherries
Instructions
For key visual process photos, refer to the body of the blog post.
Make the crust:
- Cream butter and sugar in a bowl with a fork.
- Add in the egg and vanilla extract. Stir in the almond and flour mixture, mix to just combine.
- Cover the dough with plastic wrap and let it rest for 20 minutes.
- Divide the dough into 6 even portions. Roll the dough into balls.
- Press each dough ball into a disc with a tortilla press lined with parchment paper.
- Place the disc in the mold to shape and push the dough above the rim by 1cm, curve it inward slightly.
- Prick the tart shells with a fork.
- Chill tart shells in the fridge for 20 minutes.
- Preheat oven to 375°F/191°C.
- Remove tart shells from fridge.
- Line tart shells with a muffin liner and place pie weights.
- Bake the tarts at 375°F/191°C on the lower 3rd rack for 15 minutes.
- Remove tarts from oven and reduce heat to 350°F/177°C.
- Remove pie weights and liners.
Make the coconut filling:
- Cream the butter, sugar, almond flour, egg and coconut milk in a food processor until very smooth.
- Add in all-purpose flour and toasted coconut.
- Blend until just combined.
- Stir in coconut extract.
Assemble & bake:
- Fill shells with coconut filling, about 1 tablespoon for each tart.
- Decorate with a maraschino cherry in the center of the tart (optional).
- Bake the tarts on the lower 3rd rack at 350°F/177°C for 25-30 minutes, or until slightly golden in colour.
- Remove coconut tarts from oven and let cool on a wire rack.
- Remove the tart molds after a few minutes and cool completely.
Nutrition Information
Show Details
Calories
293kcal
(15%)
Carbohydrates
27g
(9%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
20mg
(7%)
Sodium
64mg
(3%)
Potassium
65mg
(2%)
Fiber
3g
(12%)
Sugar
13g
(26%)
Vitamin A
236IU
(5%)
Vitamin C
0.1mg
(0%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 64mg | 3% |
| Potassium | 65mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 236IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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