I love making these Hong Kong–style coconut tarts when I want something delicate, buttery, and full of flavor. The rich coconut filling paired with a hint of lemon creates a beautifully balanced dessert that feels both comforting and slightly refreshing.
Why You’ll Love This Recipe
I enjoy how these tarts combine a crisp, buttery crust with a soft, fragrant coconut filling. The addition of lemon gives a subtle brightness that lifts the sweetness. I also like that they’re individually portioned, making them perfect for sharing or serving at gatherings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the tart shells:
2 cups (250 g) all-purpose flour
½ cup (115 g) unsalted butter, cold and cubed
¼ cup (50 g) granulated sugar
1 large egg yolk
2–3 tablespoons (30–45 ml) cold water
For the coconut filling:
1 ½ cups (120 g) desiccated coconut
¾ cup (150 g) granulated sugar
2 large eggs
½ cup (120 ml) coconut milk
2 tablespoons (30 g) unsalted butter, melted
1 tablespoon lemon zest
2 tablespoons (30 ml) fresh lemon juice
1 teaspoon vanilla extract
Directions
I start by preparing the tart dough. In a bowl, I mix the flour and sugar, then rub in the cold butter until the mixture resembles breadcrumbs. I add the egg yolk and cold water gradually until the dough comes together. I wrap it and chill it in the refrigerator for about 30 minutes.
After chilling, I roll out the dough and cut it into circles to fit into tart molds. I gently press the dough into the molds and prick the bottoms with a fork. I let them chill again briefly while I prepare the filling.
For the filling, I whisk together the eggs and sugar until smooth. I add the coconut milk, melted butter, lemon zest, lemon juice, and vanilla extract, mixing well. Then I fold in the desiccated coconut.
I spoon the filling into the prepared tart shells, filling them about three-quarters full.
I bake the tarts in a preheated oven at 180°C (350°F) for 20–25 minutes, or until the tops are lightly golden and set.
I let the tarts cool slightly before removing them from the molds and serving.
Servings and Timing
I usually get about 10 to 12 small tarts from this recipe.
Preparation time: 30 minutes Chilling time: 30 minutes Baking time: 20–25 minutes Total time: about 1 hour 30 minutes
Variations
I sometimes skip the lemon for a more traditional coconut tart flavor. When I want extra richness, I add a little condensed milk to the filling. I also enjoy topping the tarts with a light dusting of powdered sugar for a simple finish.
storage/reheating
I store the tarts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. When I want them warm, I reheat them in the oven at a low temperature for a few minutes to keep the crust crisp.
FAQs
Can I use sweetened shredded coconut instead of desiccated coconut?
I can, but I reduce the sugar slightly since sweetened coconut is already sugary.
Do I need tart molds for this recipe?
I prefer using tart molds, but I can use a muffin tin as an alternative.
Can I make the dough ahead of time?
I often prepare the dough a day in advance and keep it refrigerated until ready to use.
How do I prevent the crust from becoming soggy?
I make sure not to overfill the tarts and bake them until the filling is properly set.
Can I freeze these tarts?
I can freeze them after baking and cooling, then reheat them in the oven when ready to serve.
Conclusion
I find these Hong Kong–style coconut tarts with lemon to be a delightful blend of textures and flavors. The buttery crust, sweet coconut filling, and hint of citrus make them a treat I always enjoy preparing. They’re simple, elegant, and perfect for any occasion.
