Name: Hong Kong Style Coconut Lemon Tarts Recipe
Prep time: 45 min
Cook time: 28 min
Total time: 1 h 13 min
Cuisine: Hong Kong
Ingredients: 2 cups (240g) Bob’s Red Mill all-purpose flour; 1/4 cup + 2 tablespoons (44g) powdered sugar; 1/4 cup (20g) milk powder; 11 1/2 tablespoons (160g) unsalted butter, cut into cubes; 3 tablespoons (45g) whole milk; 2 3/4 cups (230g) finely shredded coconut; Zest from 2 large lemons (about 7g to 8g); 8 tablespoons (113g) unsalted butter; 3/4 cup (180g/235ml) whole milk; 1 1/4 cups + 2 tablespoons (165g) powdered sugar; 1/4 cup (20g) milk powder; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon lemon extract (optional); 3/4 teaspoon baking powder; 1/2 teaspoon kosher salt (or 1/4 teaspoon sea salt)

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If you’ve ever dreamed of biting into something that perfectly balances tropical sweetness with a bright citrus punch, then the Hong Kong Style Coconut Lemon Tarts Recipe is your new go-to treat. Bursting with finely shredded coconut and zesty lemon, these tarts feature a tender, buttery crust that melts in your mouth, making every bite irresistibly delightful. Whether you’re serving them at a party or craving a comforting homemade dessert, these tarts deliver authentic flavors inspired by the bustling bakeries of Hong Kong, guaranteed to lift your spirits with every luscious mouthful.

Ingredients You’ll Need

A round dough is placed on a light wooden surface dusted with flour, showing a smooth texture with some small bubbles and a few spots of flour on top. To the left, there is a wooden rolling pin placed partially in the frame. Part of a clear glass bowl is visible at the top right corner. photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple yet essential, each playing a crucial part in creating the delightful taste, texture, and appearance of this classic dessert. The richness of butter, the freshness of lemon zest, and the unique texture of shredded coconut come together in perfect harmony.

Bob’s Red Mill all-purpose flour (2 cups/240g): Provides the structure for a tender and flaky tart crust.
Powdered sugar (1/4 cup + 2 tbsp/44g): Adds a delicate sweetness that blends seamlessly into both crust and filling.
Milk powder (1/4 cup/20g): Enhances the creamy texture and deepens the flavor complexity.
Unsalted butter (11 1/2 tbsp/160g + 8 tbsp/113g): The secret to a rich, melt-in-your-mouth texture for both dough and filling.
Whole milk (3 tbsp + 3/4 cup/45g + 180g): Moistens the dough and enriches the filling for that luxurious mouthfeel.
Finely shredded coconut (2 3/4 cups/230g): Brings tropical sweetness and a wonderful chewiness to the tart’s filling.
Lemon zest from 2 large lemons: Delivers a fresh, vibrant aroma and zingy citrus flavor that brightens the entire tart.
Eggs (2 large): Binds all the filling ingredients together to give a firm yet tender set.
Vanilla extract (1 tsp): Adds warmth and depth, complementing the sweetness perfectly.
Lemon extract (1 tsp, optional): For an extra lemon punch, if you love bold citrus notes.
Baking powder (3/4 tsp): Lightens the filling for a more delicate texture.
Kosher salt (1/2 tsp): Balances sweetness and enhances all the delicate flavors.

How to Make Hong Kong Style Coconut Lemon Tarts Recipe

Step 1: Make the Dough

Start by combining the flour, powdered sugar, milk powder, cubed butter, and milk in a food processor. Pulse in long bursts until the mixture just begins to come together with small curds forming. This step is key to developing a flaky yet tender crust that won’t be tough after baking. Don’t rush – the dough should clump when squeezed but still feel slightly delicate.

Step 2: Chill the Dough

Once your dough reaches the right consistency, transfer the curds into a bowl and gather them into a ball. Shape the dough into a disc, wrap it tightly, and chill it in the refrigerator for 45 minutes. This resting time helps relax the gluten and firms the dough, making it much easier to roll out later.

Step 3: Prepare the Coconut Lemon Filling

While you wait, combine the shredded coconut and lemon zest in a bowl. Rub them together with your fingers to evenly distribute the zest’s aromatic oils—this step multiplies the tart’s lemony brightness. Then, melt the butter (browning it if you want a deeper nutty flavor) and pour it along with whole milk over the coconut mixture, letting it hydrate and absorb all those rich, luscious flavors.

Step 4: Prep Oven and Tart Tins

Preheat your oven to 350ºF (175ºC) and line baking sheets with parchment paper—this prevents drips and makes cleanup a breeze. Position your oven rack in the center to ensure even heat distribution while baking your tarts.

Step 5: Roll and Shape the Dough

Divide the chilled dough into 18 equal portions, roughly 27 to 28 grams each. Roll these into balls, then flatten and roll each into circles about 3 1/4 to 3 1/2 inches wide. This sizing is important so the dough fits snugly in the mini tart tins, with a slight border to create that classic tart edge. Remember to flour your surface lightly to prevent sticking, and press the dough fully into the tins for that perfect base.

Step 6: Finish the Filling

Add the powdered sugar, milk powder, eggs, vanilla, optional lemon extract, baking powder, and salt to the hydrated coconut mixture. Stir until everything blends into a smooth, luscious filling ready to be spooned into the waiting tart shells.

Step 7: Bake the Tarts

For the best results, bake the tarts in batches of nine. Evenly spoon about 2 1/2 tablespoons of filling into each crust, shaping it into a slight mound. Bake for 15 minutes, rotate your pans, then continue baking an additional 10 to 13 minutes until the crust is a gorgeous golden brown and the tops begin to caramelize slightly. Let them cool gently before unmolding to keep the delicate crusts intact.

How to Serve Hong Kong Style Coconut Lemon Tarts Recipe

A single small tart sits in the center of a white plate. The tart has one main layer: a golden-brown crust forming a cup shape that holds a slightly raised, rough-textured filling. The filling is pale yellow with some darker golden spots on the top, suggesting it is baked. The plate rests on a white marbled surface with a few tiny crumbs scattered nearby. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

The natural beauty of these tarts shines through with minimal adornment. A light dusting of powdered sugar adds a charming hint of sweetness and visual appeal. For an extra flourish, sprinkle a few toasted coconut flakes or a tiny twist of lemon zest atop each tart to echo the flavors inside.

Side Dishes

Complement the bright and tropical notes of these tarts with a cup of fragrant jasmine or oolong tea, mirroring the authentic tea shop experience from Hong Kong. For a more indulgent pairing, a dollop of whipped cream or a small scoop of coconut or vanilla ice cream makes a dreamy companion, balancing the tartness with creamy softness.

Creative Ways to Present

If you’re planning to wow guests, arrange the tarts on a large platter garnished with fresh lemon slices and sprigs of mint or edible flowers like pansies. For a casual gathering, serve them in pretty paper liners or on individual dessert plates with a drizzle of passion fruit sauce for an added tropical punch.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, store your tarts at room temperature in an airtight container for up to 2 to 3 days. For longer freshness, keep them in the refrigerator where they will last 5 to 6 days without losing their signature texture and flavor.

Freezing

If you want to enjoy these tarts weeks down the line, you can freeze them. Place the cooled tarts in a single layer on a baking sheet to flash freeze for a couple of hours, then transfer to an airtight container or freezer bag for up to a month. Thaw in the refrigerator overnight before serving.

Reheating

To bring back that just-baked warmth and aroma, gently reheat the tarts in a 300ºF (150ºC) oven for about 8 to 10 minutes. Avoid the microwave if possible, as it tends to soften the crust too much instead of reviving its crispness.

FAQs

Can I use desiccated coconut instead of shredded coconut?

While desiccated coconut is drier and finer, shredded coconut provides more chewiness and a better texture for these tarts. If you only have desiccated coconut, consider hydrating it longer with the melted butter and milk to mimic that moist texture.

Is it okay to substitute lemon zest with lime zest?

Absolutely! Lime zest will bring a slightly different but equally refreshing citrus note that pairs beautifully with coconut. It’s a fun twist if you want to experiment.

Can I make the dough and filling a day ahead?

Yes! The dough benefits from chilling overnight, helping it relax even more, while the coconut filling can be prepared and refrigerated separately. Just mix the filling together before baking.

Do I need to brown the butter for the filling?

Browning the butter is optional but highly recommended if you want a richer, nuttier flavor that elevates the filling beyond just sweet coconut and lemon.

How do I prevent the tart crusts from shrinking during baking?

Make sure to chill the dough well before rolling it out and pressing it into the tart tins. Avoid stretching the dough and press it evenly into the sides and bottom. Also, a quick crust chill before filling can help maintain its shape.

Final Thoughts

There’s just something magical about the Hong Kong Style Coconut Lemon Tarts Recipe that makes it a comforting yet special dessert worth savoring. With simple ingredients and straightforward steps, you’ll soon be filling your kitchen with irresistible aromas and creating tarts that bring joy at any occasion. I can’t wait for you to try this recipe and fall in love with its tropical charm and zesty brightness, just like I did!