I have been searching for this recipe forever. I love anything with coconut. There is a quaint little bakery near our home and I always bought a coconut tart from them. It is the most delicious coconut tart but I just couldn’t figure what the exact name for the tart was. The ladies at the bakery were not the friendliest so I didn’t dare ask what was in it.
Normally I am not afraid to ask for a recipe or at least what goes in it, they can say no or just give it to me. Often it is the latter. Today I was browsing through the web in the hope of finding a great coconut tart recipe and to my amazement I stumbled across this one. Just by reading the ingredients I knew this was the tart I was hunting for. I was so excited that I dropped everything I was doing and tried this recipe from Elmundo Eats
Under any other circumstances I would have tried to create my own recipe or at least adjust it to my taste. However, I had no patience for that. This tart was delicious. When I bake it again there are a few minor things I may change. I think I would prefer a little more of the custard than the coconut so I would love to work on that. But I still love this tart and it is one of my absolute favourites. I am so excited I found this tart recipe, it’s definitely a keeper.
These pastry for these Hong Kong Coconut Tarts is light and buttery and it’s filled with a sticky coconut filling. They are commonly found in Chinese bakeries. Apparently the custard powder was substituted with flour for this recipe but next time I will add the custard powder, I think that will be delicious.
I replaced the milk with cream as I ran out of milk. In all my excitement I didn’t even check if I had milk but I think the cream worked well. You can make 9 little tarts or 3 larger tarts, I made 3 tarts using 11cm tart tins.
If you are a coconut lover you are guaranteed to love these little morsels of heaven.
- 1/3 cup/75g butter softened
- 2 tbsp granulated sugar
- 1 egg yolk room temperature
- 1/2 tspn vanilla extract
- 1 cup/130g cake wheat flour/all purpose flour
- 1&1/4 cup/100g dessicated coconut
- 1 tbsp/80g all purpose flour or vanilla custard powder
- 1/2 tspn baking powder
- 1/3 cup/65g granulated sugar
- 1/4 cup/60ml milk or fresh cream room temperature
- 1 tspn vanilla extract
- 2 tbsp/30g butter melted
- 1 egg room temperature
- pinch of salt
- Mix butter and sugar in a medium bowl. Ad egg yolk and vanilla extract and mix
- Add flour and mix until it forms a soft dough. Wrap in clingfilm and chill for 30 minutes
- Divide dough into 9 pieces and form into a ball. Press into a tart mould, 6.5cm. Use a knife to cut excess dough
- Place on a baking tray and chill whilst preparing the filling
- Add desiccated coconut, flour and baking powder to a bowl
- In another bowl add the other ingredients. Mix with a whisk. Add the dry ingredients and combine
- Use an ice-cream scoop to fill the tart moulds
- Bake at 160 degrees celcius for 20-0 minutes
- Allow to cool for 10 minutes before removing from moulds