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Prep Time20 mins
Cook Time20 mins
Chill Time30 mins
Course: Dessert
Cuisine: Chinese


The Pastry

  • 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


The Pastry

  • 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

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