Coconut Tarts! These are a wonderful little tart, filled with a moist coconut egg custard filling. Great for the family and if you're making these for a party, be sure to make plenty! Freezer friendly too!

Coconut Tarts! These are a wonderful little tart, filled with a moist coconut egg custard filling. Great for the family and if you're making these for a party, be sure to make plenty! Freezer friendly too! | Lovefoodies.com

Coconut Tarts! Oh my goodness!

If any of you have ever been for Dim Sum in a Chinese eatery or visited a Chinese bakery, you will have seen trays upon trays of these little tarts. They're very popular and if you've tried them before, you will know exactly what I mean!

I always remember as a child going for Dim Sum in Hong Kong and waiting for the trolley to come my way and the lady pushing the trolley to shout out Custard Tarts. Then we could wave our hand in the air to indicate yes! Of course, in the restaurant, you usually get 3 tarts on a plate. Gone in no time!

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We would also make these from time to time, and I would sit in the kitchen and help. Back then I was allowed to help with putting the filling in the tart cases and then watching them bake through the oven door. I couldn't wait to eat them!

What are Chinese coconut tarts made of?

The tarts are made up of a typical Chinese pastry, using very regular ingredients, which give the tarts that distinctive crisp texture and sweetness.

As for the filling; well! It's loaded with coconut as you would expect, and the setting agent we're using is an egg custard and some custard powder or Vanilla pudding powder, which acts as a thickener and also flavor.

Chinese often use custard powder in recipes.

I've also put an equivalent for our friends who can't get custard so everyone can make these!

The tarts are moist and delicious eaten warm or cold. I like them both ways!The smells when these little tarts are baking really do make your tummy rumble.

Coconut Tarts! These are a wonderful little tart, filled with a moist coconut egg custard filling. Great for the family and if you're making these for a party, be sure to make plenty! Freezer friendly too! | Lovefoodies.com

When I baked these yesterday, the tarts didn't get a chance to go on the cooling rack. They were being eaten as fast as I could get them out of the pan. Next time I will make these when I'm on my own at home. That way I can hide a few. Ha!

So I hope you will enjoy these. The recipe is a family one which I have used for many years.

Take a look here if you'd like to try a few more of our Chinese recipes

Prep time

30 minutes

Baking time

15 minutes

Serving size

24

Ingredients

For the Chinese Pastry

5 oz or 140 g butter, melted
7 Tablespoons Powdered Sugar, sieved
2 Tablespoons Milk
2 Eggs, Beaten then divided. (Use 6 Tablespoons for pastry and remaining, add to the filling)
2 Cups or 240 g All Purpose Flour, sieved

For the Filling

2 oz or 60 g Butter
1/2 Cup or 120 ml Milk
1 1/4 Cups or 150 g Powdered Sugar
Pinch Salt

1 1/2 Cups or 160 g Shredded / Desiccated Coconut
4 Eggs, beaten (plus the remaining from the pastry)
6 Tablespoons Heavy Cream
4 Tablespoons Custard powder or Vanilla Pudding Powder
1 1/2 Teaspoons Vanilla Extract
1 Teaspoon Baking Powder

Top tip

These tarts are sweet, but not over sickly sweet. If you have a very sweet tooth, then I suggest you increase the powdered sugar quantity in the FILLING to 1 1/2 cups.

Coconut Tarts! These are a wonderful little tart, filled with a moist coconut egg custard filling. Great for the family and if you're making these for a party, be sure to make plenty! Freezer friendly too! | Lovefoodies.com

Instructions

1. Make the pastry. In a mixing bowl, add the melted butter and powdered sugar and mix until combined.

Then add the milk and 6 tablespoons of the beaten egg. Combine. In 2 batches, add the flour.

Coconut Tarts showing how to mix the pastry ingredients

The mixture will start to get thick so use 2 round-bladed knives and cut through until the mixture resembles lumps as in the photo. 

Coconut Tarts, showing what the pastry should look like, firm and sticks together

Then use your hand and gather the pastry together until it becomes one big lump! 

Coconut Tarts! showing pastry wrapped for refrigeration

Wrap in plastic wrap and let it rest in the fridge whilst you make the filling below.

Coconut Tarts! Showing filling mixture

2. Make the filling: In a saucepan on low heat, heat the butter, milk, powdered sugar and salt.

Stir until the butter has melted and the mixture starts to simmer. Switch off the heat and add the coconut. Stir well and set aside until cool or around 20 - 30 minutes.

3. Once the coconut filling has cooled, add the 4 beaten eggs PLUS the remainder left from the pastry.

Mix well to combine then add the cream, custard/vanilla pudding powder, vanilla extract, and baking powder. Then cover in plastic wrap and refrigerate for 30 minutes so it can firm up a little.

4. Preheat the oven to 375 F / 190 C.

Make the tarts

Take the pastry from the fridge and knead it slightly so it is pliable.

Then roll out as thin as possible. I divided my pastry into 2 batches so it was manageable on the worktop.

Take a pastry cutter suitable for the size pan you are using and cut discs to fit.

For this recipe, I used 2 regular cupcake pans as you see in the photo.

This yielded 24 tarts. Butter the cupcake pan very well so the pastry does not stick when baking.

5. Place the tart discs into the cupcake pan and gently push down then take a fork and prick holes in the bottom of each pastry disc.

6. Take the filling from the fridge and give it a stir, then fill each cup with the mixture until nearly full.

7. Place in the oven for 15 minutes then switch off the oven and leave the door closed for 10 minutes.

The tarts will continue to brown a little after the oven is off. Then transfer on to a cooling rack. Serve warm or cold with a nice cup of tea!

Coconut Tarts! These are a wonderful little tart, filled with a moist coconut egg custard filling. Great for the family and if you're making these for a party, be sure to make plenty! Freezer friendly too! | Lovefoodies.com

Top tip

These tarts freeze very well so if you wanted to make a batch if there is only 2 of you at home, or indeed, make ahead for a party, these would be ideal.

Sometimes you can get these tarts in the Chinese bakeries with a glace (sugared) cherry on the top. If you wanted to do this, simply pop half a cherry in the center of each tart before baking.

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Coconut Tarts! These are a wonderful little tart, filled with a moist coconut egg custard filling. Great for the family and if you're making these for a party, be sure to make plenty! Freezer friendly too! | Lovefoodies.com
Coconut Tarts! These are a wonderful little tart, filled with a moist coconut egg custard filling. Great for the family and if you're making these for a party, be sure to make plenty! Freezer friendly too! | Lovefoodies.com

Recipe Card

Coconut Tarts! These are a wonderful little tart, filled with a moist coconut egg custard filling. Great for the family and if you're making these for a party, be sure to make plenty! Freezer friendly too!

Coconut Tarts

Yield: 24
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Coconut Tarts! These are a wonderful little tart, filled with a moist coconut egg custard filling. Great for the family and if you're making these for a party, be sure to make plenty! Freezer friendly too!

Ingredients

For the Pastry :

  • 5 oz or 140 g butter, melted
  • 7 Tablespoons Powdered Sugar, sieved
  • 2 Tablespoons Milk
  • 2 Tablespoons Eggs, Beaten then divided. (Use 6 for pastry and remaining, add to the filling)
  • 2 Cups or 240 g All Purpose Flour, sieved

For the Filling :

  • 2 oz or 60 g Butter
  • 1/2 Cup or 120 ml Milk
  • 1 1/4 Cups or 150 g Powdered Sugar
  • Pinch Salt
  • 1 1/2 Cups or 160 g Shredded / Dessicated Coconut
  • 4 Eggs, beaten (plus the remaining from the pastry)
  • 6 Tablespoons Heavy Cream
  • 4 Tablespoons Custard powder or Vanilla Pudding Powder
  • 1 1/2 Teaspoons Vanilla Extract
  • 1 Teaspoon Baking Powder

Instructions

  1. Make the pastry. In a mixing bowl, add the melted buter and powdered sugar and mix until combined. Then add the milk and 6 tablespoons of the beaten egg. Combine. In 2 batches, add the flour. The mixture will start to get thick so use 2 round bladed knifes and cut through until the mixture resembles lumps as in the photo. Then use your hand and gather the pastry together until it becomes one big lump! Wrap in plastic wrap and let it rest in the fridge whilst you make the filling below.
  2. Make the filling: In a saucepan on low heat, heat the butter, milk, powdered sugar and salt. Stir until the butter has melted and the mixture starts to simmer. Switch off the heat and add the coconut. Stir well and set aside until cool or around 20 - 30 minutes.
  3. Once the coconut filling has cooled, add the 4 beaten eggs PLUS the remainder left from the pastry. Mix well to combine then add the cream, custard / vanilla pudding powder, vanilla extract and baking powder. Combine well then cover in plastic wrap and refrigerate for 30 minutes so it can firm up a little.
  4. Preheat the oven to 375 F / 190 C. Make the tarts. Take the pastry from the fridge and knead it slightly so it is pliable. Then roll out as thin as possible. I divided my pastry in to 2 batches so it was manageable on the work top. Take a pastry cutter suitable for the size pan you are using and cut discs to fit. For this recipe, I used 2 regular cupcake pans as you see in the photo. This yielded 24 tarts. Butter the cupcake pan very well so the pastry does not stick when baking.
  5. Place the tart discs in to the cupcake pan and gently push down then take a fork and prick holes in the bottom of each pastry disc.
  6. Take the filling from the fridge and give it a stir, then fill each cup with the mixture until nearly full.
  7. Place in the oven for 15 minutes then switch off the oven and leave the door closed for 10 minutes. The tarts will continue to brown a little after the oven is off. Then transfer on to a cooling rack. Serve warm or cold with a nice cup of tea!
Nutrition Information:
Yield: 24 Serving Size: 24
Amount Per Serving: Calories: 199Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 60mgSodium: 126mgCarbohydrates: 22gFiber: 1gSugar: 12gProtein: 3g

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15 thoughts shared

  1. Hi~
    Can I know how long I can keep the coconut tart in fridge? and in freezer?
    If I put the coconut tart (cooked) in the freezer, how to defrost ? thank you!^^

    1. Hi Ada, they will keep in the fridge for a couple of days before they start to go dry. (Trick is to pop them in the microwave for 30 seconds if they do go dry!)
      For the freezer, just bring to room temperature and they will be fine.

  2. 5 stars
    Made these today and they turned out pretty nicely! Only…the filling seems VERY “eggy” so I think if I make again I would definitely leave at least one egg out. I was using regular-sized eggs so I don’t know why it turned out this way! Maybe it just comes down to preference.

    Overall a great recipe!

  3. 5 stars
    I made this coconut tarts today, it’s moist filling and the pastry are so delicious!thank you so much for your good recipe! It’s a keeper for sure.

  4. Comment author image

    Bronwen McKenzie

    says:

    Made these yesterday. Wonderful. Took them to my friends from China who loved them. Thank you for a great recipe.

  5. This is one of those recipes that sounds so good that you have to wonder why you haven’t made them before.I will definitely be making these ASAP.

  6. Comment author image

    Leslie Dills

    says:

    I am confused about how much beaten egg goes into the pastry and how much goes into the filling. The ingredients list says “2 Tablespoons Eggs Beaten then divided. (Use 6 for pastry and remaining, add to the filling)”
    But in the directions it says to add 6 Tbsp of beaten egg to pastry and the rest to filling.
    Can you please explain how many eggs go into the pastry and how many go into the filling ?

    Thanks !!

    1. The pastry uses 2 whole eggs. Take 6 tablespoons out and add to the pastry and any remaining beaten egg, add to the filling (so as not to waste)
      The filling uses 4 whole beaten eggs and and left over egg from the pastry
      Hope that helps!

    1. Hi Leslie, yes it is! I use custard powder but appreciate it isn’t available everywhere so the vanilla pudding is a close alternative

  7. These were OGM delicious! I was a bit nervous about the pastry. The dough was quite moist when I put it in the fridge to chill out but by the time I was ready to roll it out, it was perfect. I used silicon cupcake pans for the first time and those are a wonderful invention! The end result was a very tasty tart. Thanks for another great recipe Mary – this one is a classic.

    1. Hey Donna! I’m so proud you tried the recipe! The pastry is a classic Chinese one, and does need firming in the fridge for a little bit, otherwise it is a nightmare to put in the tart tins. I am going to get some silicone cases too. They sound great and especially as you don’t have to grease them! This pastry is also used to make the Chinese Egg Tarts, (just take out the coconut and up the egg mixture). I think you will have had those before in the Chinese bakeries too!

      Thanks for your feedback and so happy you liked them!