Description
Delicate Hong Kong–style coconut tarts with a buttery crust and a soft coconut filling enhanced with a refreshing hint of lemon.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1/2 cup (115 g) unsalted butter, cold and cubed
- 1/4 cup (50 g) granulated sugar
- 1 large egg yolk
- 2–3 tablespoons (30–45 ml) cold water
- 1 1/2 cups (120 g) desiccated coconut
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1/2 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
Instructions
- In a bowl, mix flour and sugar, then rub in cold butter until crumbly.
- Add egg yolk and cold water gradually until dough forms.
- Wrap dough and chill for 30 minutes.
- Roll out dough, cut into circles, and press into tart molds. Prick bottoms with a fork.
- Chill tart shells briefly while preparing filling.
- Whisk eggs and sugar until smooth.
- Add coconut milk, melted butter, lemon zest, lemon juice, and vanilla extract. Mix well.
- Fold in desiccated coconut.
- Spoon filling into tart shells, filling about three-quarters full.
- Bake at 180°C (350°F) for 20–25 minutes until golden and set.
- Cool slightly before removing from molds and serving.
Notes
- Reduce sugar if using sweetened coconut.
- Chill dough properly for easier handling.
- Do not overfill to prevent soggy crusts.
- Muffin tins can be used if tart molds are unavailable.
- Reheat in oven to maintain crispness.
Nutrition
- Serving Size: 1 tart
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 60 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
