Hong Kong Coconut Tarts
These tarts are little morsels of heaven with a melt-in-your-mouth texture
Servings: 6
Ingredients
The Pastry
- 100 gram butter softened
- 2&1/2 tbsp granulated sugar
- 1 egg yolk room temperature
- 1 tspn vanilla extract
- 200 ml cake wheat flour/all purpose flour
Filling
- 1&1/4 cup/100g dessicated coconut
- 1 tbsp all purpose flour
- 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
Instructions
The Pastry
- Mix butter and sugar in a medium bowl. Ad egg yolk and vanilla extract and mix
- Add flour and cornflour and mix until it forms a soft dough. Dough should be soft and pliable, add more flour if required. Wrap in clingfilm and chill for 30 minutes
- Roll out the dough and cut into 6 rounds and place into tart tins, 11cm in diameter, with a removable base
- Place on a baking tray and chill whilst preparing the filling
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
- Divide the filling between the 6 tart tins and spread with a back of a spoon
- Bake at 160 degrees celcius for 20-30 minutes
- Allow to cool for 10 minutes before removing from moulds
Notes
- If you want a firmer tart shell you can leave out the cornflour
- You can also use milk instead of the fresh cream for the filling
- Due to the cornflour the tart shell becomes really crumbly and delicate so you have to handle with care when removing from the tin