These Hong Kong-Style Coconut Tarts are filled with a fragrant and moist coconut frangipane in a shortbread cookie crust.
What are Chinese coconut tarts?
Similar to Chinese egg tarts, these Hong Kong-style coconut tarts are commonly found in Chinese bakeries and sometimes in dim sum restaurants.
They consist of a shortbread cookie crust with a baked filling of sweet and moist desiccated coconut, reminiscent of Chinese coconut cocktail buns.
What do they taste like?
The Coconut Tarts are slightly sweet, tender and moist with toothsome chew from the toasted coconut filling.
Why you'll love this recipe
Like my Steamed Custard Buns, no custard powder is required for this recipe!
This recipe is simple and straightforward to make.
It produces coconut tarts that are not too buttery and not too sweet.
Using coconut milk and coconut extract enhances that delicious and aromatic coconut flavor.
Going a further step of toasting the coconut adds even more depth of flavor to the filling.
Adding almond flour to the filling gives it a nuttier flavor, and produces a filling that holds up well in the tart
Key ingredients you'll need
- all-purpose flour: regular flour for the crust
- almond flour: also known as ground almond; is almond nuts ground into a flour
- salted butter: softened at room temperature; you can use unsalted butter and add a pinch of salt to it
- granulated sugar: adds sweetness
- large egg
- vanilla extract: use a high-quality pure vanilla extract
- coconut milk: use a full-fat coconut milk for the best flavor
- unsweetened shredded coconut: lightly toasted
- coconut extract: optional, but amplifies the flavor of the tarts
- maraschino cherries: for garnish; optional
How to make the coconut tarts
Make the pastry/crust:
Cream butter and sugar in a bowl with a fork.
Add in the beaten egg and vanilla extract.
Stir in the almond and flour mixture, mix to just combine.
Cover the dough with cling wrap and let it rest for 20 minutes.
Divide the dough into 6 even portions. Roll the dough into balls.
Press each dough ball into a disc.
Place the disc in the tart mold to shape and push the dough above the rim by 1cm, curve it inward slightly.
Prick the tart shells with a fork.
Chill tart shells in the fridge for 20 minutes.
Preheat oven to 375F.
Remove tart shells from fridge.
Line tart shells with a muffin liner and place pie weights.
Bake the tarts at 375F on the lower 3rd rack for 15 minutes.
Remove tarts from oven and reduce heat to 350F.
Remove pie weights and liners.
Make the coconut filling:
Cream the butter, sugar, ground almond flour, egg and coconut milk in a food processor until very smooth.
Add in all-purpose flour and toasted coconut.
Blend until just combined.
Stir in coconut extract.
Assemble & bake:
Fill shells with coconut filling, about 1 tablespoon for each tart.
Decorate with a maraschino cherry in the center of the tart (optional).
Bake the tarts on the lower 3rd rack at 350F for 25-30 minutes, or until slightly golden brown in colour.
Remove coconut tarts from oven and let cool on a wire rack.
Remove the tart moulds/tart tins after a few minutes and cool completely.
How to serve
Serve the Coconut Tarts at room temperature.
How to store
Store any leftover Coconut Tarts in an airtight container at room temperature for up to 3 days.
Expert tips & FAQs
I don't have pie weights, what can I use instead?
If you don't have pie weights, you can use dried beans or rice to weigh down the tart shells.
I don't have brioche molds/tart tins.
You can use a muffin tin instead.
Can I double the recipe?
Yes, you can double the recipe to make 12 tarts.
Other Asian dessert recipes you may like
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Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Hong Kong-Style Coconut Tarts
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 70 g all-purpose flour
- 30 g almond flour
- 42 g salted butter
- 18 g granulated sugar
- 17 ml beaten egg ~⅓rd of a large egg
- 1 teaspoon vanilla extract
- 15 g salted butter softened
- 42 g granulated sugar
- 50 g almond flour
- 33 ml beaten egg remaining ⅔rd egg
- 15 ml coconut milk
- 6 g all-purpose flour
- 45 g unsweetened shredded coconut toasted
- ½ teaspoon coconut extract
- 6 maraschino cherries
For key visual process photos, refer to the body of the blog post.
Make the crust:
- Cream butter and sugar in a bowl with a fork.
- Add in the egg and vanilla extract. Stir in the almond and flour mixture, mix to just combine.
- Cover the dough with plastic wrap and let it rest for 20 minutes.
- Divide the dough into 6 even portions. Roll the dough into balls.
- Press each dough ball into a disc with a tortilla press lined with parchment paper.
- Place the disc in the mold to shape and push the dough above the rim by 1cm, curve it inward slightly.
- Prick the tart shells with a fork.
- Chill tart shells in the fridge for 20 minutes.
- Preheat oven to 375°F/191°C.
- Remove tart shells from fridge.
- Line tart shells with a muffin liner and place pie weights.
- Bake the tarts at 375°F/191°C on the lower 3rd rack for 15 minutes.
- Remove tarts from oven and reduce heat to 350°F/177°C.
- Remove pie weights and liners.
Make the coconut filling:
- Cream the butter, sugar, almond flour, egg and coconut milk in a food processor until very smooth.
- Add in all-purpose flour and toasted coconut.
- Blend until just combined.
- Stir in coconut extract.
Assemble & bake:
- Fill shells with coconut filling, about 1 tablespoon for each tart.
- Decorate with a maraschino cherry in the center of the tart (optional).
- Bake the tarts on the lower 3rd rack at 350°F/177°C for 25-30 minutes, or until slightly golden in colour.
- Remove coconut tarts from oven and let cool on a wire rack.
- Remove the tart molds after a few minutes and cool completely.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.