Go Back

Hong Kong Coconut Tarts

These tarts are little morsels of heaven with a melt-in-your-mouth texture
Prep Time20 mins
Cook Time25 mins
Course: Dessert
Cuisine: Chinese
Keyword: coconut tart, easy coconut tart, hong kong coconut tart
Servings: 6


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


  • 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


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


  1. If you want a firmer tart shell you can leave out the cornflour
  2. You can also use milk instead of the fresh cream for the filling
  3. Due to the cornflour the tart shell becomes really crumbly and delicate so you have to handle with care when removing from the tin