Hong Kong Style Coconut Tarts
These Coconut Tarts smell amazing and they taste really really good! Try the RECIPE today..
Recipe by Mama Ding
Total Time | 50 mins
Prep Time | 30 mins
Cook Time | 20 mins
Yields : 18 tarts (4.5 cm/2 inch diameter)
Ingredients
For the Tart Shell~
125 g (4.4 oz or 1/2 cup) unsalted butter, softened
50 g (1/2 cup) icing sugar
220 g (1 3/4 cup) plain flour
1 egg
For the Filling~
175 g ( 1 2/3 cup) fresh shredded coconut or desiccated coconut
60 g (1/4 cup) melted butter
120 g (1 cup) icing sugar
1/2 tsp salt
2 eggs
120 ml (1/2 cup) milk
40 g (1/3 cup) plain flour
5 g (1 1/4 tsp) baking powder
glazed red cherry halves (optional)
Method
01 Make the tart shells first.
In a medium bowl, whisk the softened butter and icing sugar together. Then add in the egg and mix well.
Sift in the flour, mix well. Knead the dough and wrap with cling wrap.
Chill in the fridge for 30 minutes.
02 After chilling for 30 mins, take the dough out from the refrigerator.
Brush some butter in your tart moulds.
Divide the dough into 18 -20 small pieces, then put a small dough ball in one tart mould. Press it evenly onto the mould. Cut off excess dough with a knife. Then use a fork to prick the pastry.
Refrigerate until you are ready to fill the mould.
Preheat the oven to 180 C/350 F.
03 To prepare the filling:
In a large bowl, combine the melted butter, icing sugar, salt, eggs, flour, baking powder and shredded coconut together. Then add in the milk and mix well.
04 Spoon the prepared coconut filling into the tart shell until about 80% full.
Put the sliced cherry on top, if using.
Bake in the preheated oven at 180 C/350 F for 20 to 30 mins or until golden brown.
05 Remove from oven and place on a wire rack to cool. When cooled, carefully remove tarts from the moulds with a palette knife.
Notes
If you are using desiccated coconut instead of freshly grated coconut, increase the milk to 150 ml.
This recipe will produce about 12 tarts if using the 7 cm/3 inch tart moulds.