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Hong Kong Style Coconut Lemon Tarts Recipe

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4 from 4 reviews

  • Author: Molly
  • Total Time: 1 hour 13 minutes
  • Yield: 18 tarts

Description

These Hong Kong Style Coconut Tarts with Lemon combine a delicate, buttery tart crust with a luscious, lemon-infused coconut filling. The crust is tender and crumbly, made with milk powder and unsalted butter, while the filling bursts with the fresh zest of lemon and shredded coconut, creating a perfect balance of sweetness and tang. Traditionally baked to golden perfection, these tarts are a delightful treat for afternoon tea or dessert, offering a taste of authentic Hong Kong pastry culture.

Ingredients

For the Dough

  • 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

For the Filling

  • 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)

Instructions

  1. Make Dough: Add the all-purpose flour, powdered sugar, milk powder, butter, and milk to a food processor. Pulse in long bursts of about 2 seconds each until small curds start to form, usually around 10 to 13 pulses. Test by squeezing some curds together; if they form a lump, the dough is ready. If dry, add a splash of milk and pulse again.
  2. Chill Dough: Transfer the dough curds to a mixing bowl and gather into a ball. Shape into a disc, wrap, and chill for 45 minutes. For delayed use, refrigerate overnight or freeze.
  3. Prepare Filling Base: Just before rolling out dough, combine shredded coconut and lemon zest in a bowl, breaking up any clumps with your fingers.
  4. Brown Butter (Optional): Melt the butter in a saucepan and optionally brown it for extra flavor by cooking until it turns golden with nutty aroma, then remove from heat.
  5. Combine Filling Liquids: Pour melted butter and whole milk over the coconut and lemon zest mixture. Mix well and let sit for coconut to hydrate.
  6. Preheat Oven and Prepare Pans: Preheat oven to 350°F (175°C). Position rack in center and line two large half-sheet pans with parchment paper to catch drips.
  7. Portion Dough: Divide dough into 18 equal pieces (27-28g each). Roll into 1-inch balls.
  8. Roll Out Dough: Lightly flour work surface. Flatten a dough ball and roll into circles 3¼ to 3½ inches in diameter, leaving a 1/4-inch border longer than the tart tin rim. Use extra flour if sticky.
  9. Fit Dough into Tins: Press rolled dough gently into tart tins so it fits flush and reaches the top edge. Tuck in any excess dough beyond 1/4 inch. For unfluted tins, optionally use a 3.5-inch fluted cutter for a decorative edge.
  10. Chill Crusts: After preparing 9 crusts, place them on a plate and refrigerate while rolling out the remaining dough and then chill all crusts before filling.
  11. Finish Filling: To the hydrated coconut mixture, add powdered sugar, milk powder, eggs, vanilla extract, optional lemon extract, baking powder, and salt. Mix thoroughly until combined.
  12. Fill Tarts: Place 9 tart shells on a baking sheet, staggered slightly. Spoon about 2½ tablespoons (44-45g) of filling into each tart and tidy the tops into mounds.
  13. Bake Tarts: Bake for 15 minutes, rotate the pan, and bake an additional 10 to 13 minutes until crusts turn rich golden and the filling tops are lightly browned.
  14. Cool Tarts: Let baked tarts cool in tins for 15 to 20 minutes to firm up, which helps prevent breakage during removal.
  15. Bake Second Batch: Repeat filling and baking steps for remaining 9 tarts.
  16. Remove Tarts from Tins: Invert each tart onto one hand, and carefully lift the tart tin off with the other, transferring the tart to a cooling rack or plate.
  17. Serve and Store: Serve warm or at room temperature. Store tarts at room temperature for 2 to 3 days or refrigerate for 5 to 6 days. Reheat gently before serving if desired.

Notes

  • Milk powder in the dough adds tenderness and a subtle dairy flavor; do not omit for best texture.
  • Shredded coconut should be finely shredded for a smoother filling texture and even hydration.
  • For browning butter, melt over medium heat, swirling constantly until it turns golden and smells nutty, then remove from heat to prevent burning.
  • If not using the dough immediately, wrap tightly and refrigerate overnight or freeze for up to one month; thaw before rolling.
  • To reheat tarts, warm in a low oven (about 300°F/150°C) for 5 to 7 minutes to restore crispness.
  • The crust is delicate; handle tarts gently, especially when removing from molds.
  • Prep Time: 45 minutes
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Hong Kong

Find it online: https://recipeglimpse.com/hong-kong-style-coconut-lemon-tarts-recipe/