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Hong Kong-Style Coconut Tarts
5 from 18 votes

Hong Kong-Style Coconut Tarts

Hong Kong-Style Coconut Tarts combine a crumbly crust made from all-purpose and almond flour with a creamy coconut filling that includes coconut milk, shredded toasted coconut, and a hint of coconut extract. The tart shells are pressed and chilled before baking with pie weights, ensuring a crisp base that holds the smooth, sweet filling. Garnished optionally with maraschino cherries, these tarts offer a balance of nutty crust and rich, tropical coconut flavor.

Prep Time
30 mins
Cook Time
25 mins
Additional Time
20 mins
Total Time
1 hr 15 mins
Servings: 6
Calories: 293 kcal
Course: Dessert
Cuisine: Asian, Chinese

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:
    Cup of Yum
  1. Cream butter and sugar in a bowl with a fork.
  2. Add in the egg and vanilla extract. Stir in the almond and flour mixture, mix to just combine.
  3. Cover the dough with plastic wrap and let it rest for 20 minutes.
  4. Divide the dough into 6 even portions. Roll the dough into balls.
  5. Press each dough ball into a disc with a tortilla press lined with parchment paper.
  6. Place the disc in the mold to shape and push the dough above the rim by 1cm, curve it inward slightly.
  7. Prick the tart shells with a fork.
  8. Chill tart shells in the fridge for 20 minutes.
  9. Preheat oven to 375°F/191°C.
  10. Remove tart shells from fridge.
  11. Line tart shells with a muffin liner and place pie weights.
  12. Bake the tarts at 375°F/191°C on the lower 3rd rack for 15 minutes.
  13. Remove tarts from oven and reduce heat to 350°F/177°C.
  14. Remove pie weights and liners.
Make the coconut filling:
  1. Cream the butter, sugar, almond flour, egg and coconut milk in a food processor until very smooth.
  2. Add in all-purpose flour and toasted coconut.
  3. Blend until just combined.
  4. Stir in coconut extract.
Assemble & bake:
  1. Fill shells with coconut filling, about 1 tablespoon for each tart.
  2. Decorate with a maraschino cherry in the center of the tart (optional).
  3. Bake the tarts on the lower 3rd rack at 350°F/177°C for 25-30 minutes, or until slightly golden in colour.
  4. Remove coconut tarts from oven and let cool on a wire rack.
  5. Remove the tart molds after a few minutes and cool completely.

Nutrition Information

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 293

% 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.