Hong Kong-Style Coconut Tarts
User Reviews
5
Hong Kong-Style Coconut Tarts
Description
This recipe for Hong Kong-Style Coconut Tarts starts with a delicate crust made from a mixture of all-purpose and almond flours, sweetened and enriched with butter, egg, and vanilla. The dough is rested, then shaped into individual tart shells that are chilled and blind-baked with pie weights to maintain shape and prevent sogginess.
The filling combines softened butter, sugar, almond flour, egg, coconut milk, flour, toasted shredded coconut, and coconut extract to create a smooth yet textured cream with pronounced coconut flavor. This mixture is poured into the prebaked tart shells and baked further until set, producing a filling that is rich and slightly chewy against a tender crust.
The tarts can be topped with maraschino cherries for a traditional touch or served plain. They fit well as tea-time treats or desserts, showcasing the distinctive interplay of almond and coconut in Hong Kong pastry style. The multi-step process allows for a crisp crust and a flavorful filling with balanced sweetness.
Ingredients
Crust:
- 70 g all-purpose flour
- 30 g almond flour
- 42 g butter salted
- 18 g granulated sugar
- 17 ml egg ~⅓rd of a large egg, beaten
- 1 teaspoon vanilla extract
Coconut filling:
- 15 g butter softened, salted
- 42 g granulated sugar
- 50 g almond flour
- 33 ml egg remaining ⅔rd egg, beaten
- 15 ml coconut milk
- 6 g all-purpose flour
- 45 g coconut toasted, unsweetened, shredded
- 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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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