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Learn how to make this delectable treat, known for its flaky crust and luscious coconut filling, which has become a beloved staple in local bakeries.
What is Hong Kong coconut tart?
The roots of Hong Kong Coconut Tarts can be traced back to the fusion of Chinese and British culinary traditions. Influenced by Hong Kong’s colonial history, the coconut tart emerged as a delightful marriage of Western pastry techniques and Asian ingredients. The crust is made of shortcrust pastry and the filling is made with a combination of coconut, milk, eggs, sugar, and butter. The result is a velvety coconut custard that perfectly complements the buttery crust.
Why you’ll love this recipe
1. The shortcrust pastry is easy to work with and it’s buttery and tastes great
2. The coconut filling is rich, not overly sweet, and has a nice light and sort of spongy texture (in a good way!)
Ingredients and substitutions
1. Butter
I use unsalted butter. Please don’t replace it with margarine or other type of fat
2. Powdered sugar
Also known as icing sugar
3. All-purpose flour
It has medium-gluten content
4. Eggs
5. Desiccated coconut
I haven’t tried with freshly grated coconut or sweetened coconut flakes. If you use sweetened coconut flakes, you want to cut down on the sugar to your taste preference
6. Heavy cream
Heavy cream has at least 36% fat content.
7. Instant vanilla pudding mix
This helps to thicken the mixture. This is widely available in the U.S. If you can’t find it where you are, you can use cornstarch, or custard powder
8. Vanilla extract
I use real vanilla extract. Don’t use imitation vanilla extract
9. Baking powder
The baking powder helps to lighten the coconut custard. Do not substitute with baking soda
Hong Kong Coconut Tart
Ingredients
Tart shells:
- 120 g all-purpose flour
- 25 g powdered sugar
- 70 g unsalted butter melted
- 13 g egg room temperature
- 1 tsp milk if needed
Coconut filling:
- 60 g milk
- 75 g powdered sugar
- â…› tsp salt
- 100 g desiccated coconut unsweetened
- 30 g unsalted butter
- 100 g eggs beaten, from 2 large eggs
- 45 g heavy cream
- 1 Tbsp vanilla pudding mix
- 1 tsp vanilla extract
- ½ tsp baking powder
Topping:
Instructions
- If you don't want to make the tart shells from scratch, you can always use store-bought tart shells. I've seen some people use puff pastry shells and mini graham cracker crust. They aren't exactly the same with the Hong Kong version, but they make delicious tarts too and save you some work
Prepare the tart shells:
- Melt the butter and let it cool down
- Combine the flour and sugar. Add the melted butter and egg, and mix with spatula then use your hand to combine into a soft dough. If it's a bit dry, you can add 1/2 to 1 teaspoon of milk. Roll into a log and wrap it in a cling wrap and refrigerate for 30 minutes
- Remove from the fridge and cut into 10 portions (about 20-22 grams each). Take one dough and give it a knead to soften it. Place the dough ball on the center of the mold and then use your thumb to press down in the middle and push outwards to mold into the tart mold. Repeat with the rest of the dough and tart molds. Use the tines of the fork and poke some holes at the bottom of the tart shells so they won't swell up during baking
- Put the tart shells on top of a baking sheet. I keep the shells chilled in the fridge while preparing the filling
Prepare the filling:
- Combine milk, sugar, salt, and butter in a pan over medium-low heat. Heat just until butter is melted. Add the desiccated coconut and stir to combine. Set aside to let it cool down for 10 minutes
- Add the eggs and the rest of the ingredients for the coconut filling. Stir until combined and then cover and let it sit in the fridge for about 30 minutes
Assembling:
- Preheat the oven to 425 F (220 C) for conventional oven, 400 F (200 C) for convection oven. Position the oven rack, 4th rack from the top. Remove the tart shells from the fridge and scoop the coconut mixture onto the tart shells. Portion out the filling evenly among the 10 tart shells
Baking:
- Place the baking sheet on the positioned rack. Lower the temperature to 395 F (200 C) for conventional oven, 375 F (190 C) for convection oven. Bake for 15 minutes. Then turn off the oven. DO NOT open the door. Let the coconut tarts sit in the oven for 15 minutes. After 15 minutes open the oven door a bit and let the coconut tart sit in there another 10 minutes
Cool down:
- Remove the tart from the oven and place on a cooling rack. Let them cool down for 15 minutes before removing from the mold
- Flip the tart over with your palm underneath it and gently tap the bottom of the mold to dislodge the tart. My tart mold is flexible so I can pinch it lightly to help dislodge the tart
- Decorate with one maraschino cherry on each tart just before serving
Storage:
- The tarts can be kept at room temperature in an air-tight container for 3-4 days
- These tarts also freeze well. Once they have cooled down completely, wrap each one in a cling wrap and keep them to a freezer-friendly container and they can be kept for up to 1 month. Simply thaw at room temperature and then reheat in the oven at 350 F (180 C) for 5 minutes or just until warm through
*Nutrition facts are just estimates and calculated using online tools*
How to bake Hong Kong coconut tarts
1. Prepare the tart shells: Melt the butter and let it cool down. Combine the flour and sugar. Add the melted butter and egg, 
2. Mix with spatula then use your hand to combine into a soft dough. If it’s a bit dry, you can add 1/2 to 1 teaspoon of milk. Roll into a log and wrap it in a cling wrap and refrigerate for 30 minutes
3. Remove from the fridge and cut into 10 portions (about 20-22 grams each). Take one dough and give it a knead to soften it.
4. Place the dough ball on the center of the mold and then use your thumb to press down in the middle and push outwards to mold into the tart mold. Repeat with the rest of the dough and tart molds.
5. Use the tines of the fork and poke some holes at the bottom of the tart shells so they won’t swell up during baking
6. Put the tart shells on top of a baking sheet. I keep the shells chilled in the fridge while preparing the filling. Combine milk, sugar, salt, and butter in a pan over medium-low heat. Heat just until butter is melted. 
7. Add the desiccated coconut and stir to combine. Set aside to let it cool down for 10 minutes
8. Add the eggs and the rest of the ingredients for the coconut filling. Stir until combined and then cover and let it sit in the fridge for about 30 minutes
9. Preheat the oven to 425 F (220 C) for conventional oven, 400 F (200 C) for convection oven. Position the oven rack, 4th rack from the top. Remove the tart shells from the fridge and scoop the coconut mixture onto the tart shells. Portion out the filling evenly among the 10 tart shells
10. Place the baking sheet on the positioned rack. Lower the temperature to 395 F (200 C) for conventional oven, 375 F (190 C) for convection oven. Bake for 15 minutes. Then turn off the oven. DO NOT open the door. Let the coconut tarts sit in the oven for 15 minutes. 
11. After 15 minutes open the oven door a bit and let the coconut tart sit in there another 10 minutes
12. Remove the tart from the oven and place on a cooling rack. Let them cool down for 15 minutes before removing from the mold
13. Flip the tart over with your palm underneath it and gently tap the bottom of the mold to dislodge the tart. My tart mold is flexible so I can pinch it lightly to help dislodge the tart
14. Decorate with one maraschino cherry on each tart just before serving
Did you make this Hong Kong coconut tart recipe?
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