Hong Kong Style Coconut Tarts 港式椰撻

Beside the famous Hong Kong style egg tarts, there are also coconut tarts that are so delicious that you can find in Hong Kong bakery shop. Crispy cookie pasty shell with sweet coconut fillings

I know, usually most people like egg tarts, but don’t forget there are always coconut tarts sit next to egg tarts and they are so delicious as well. Golden cookie tart shell fill with sweet coconut fillings, and the cherry on top, ah just delicious and beautiful! 

香港的餅店內,除了蛋撻,還有這個香酥椰撻!香脆金黃的撻皮,加上椰絲餡料, 陣陣椰香,超美味!

自己在家也可輕鬆做到,做早餐和下午茶也超美味!曲奇撻皮的做法簡單,跟蛋撻的撻皮一樣,可以做兩款餡料,就有蛋撻和椰撻囉!

 For the pastry, mix the soften butter and icing sugar together. Then add in egg and sift in flour, mix well. Knead the dough and wrap with plastic wrap, chill in fridge for 30 minutes.

Brush some butter in tart tins. Divide the dough into 18 -20 small pieces, then put a small dough in a tart tin and press it evenly. Then use a fork to prick the pastry.

For the filling: Mix the melted butter, icing sugar, baking powder and shredded coconut together. Then add in milk, mix well. 

Add the coconut filling into the tart, put the cherry on top. Pop in preheated oven at 180c, bake for about 20 minutes. 

曲奇塔皮做法: 先將軟身奶油與糖霜/糖粉拌勻,再加雞蛋拌勻,再篩入麵粉。用手搓成麵糰,用保鮮紙包好,放入雪櫃30分鐘。

在撻模內塗一層薄薄的牛油。將麵糰分成18份,將一份麵糰搓圓,放在模具內,再用手指將麵糰壓扁,令麵糰平均地鋪在模具內。用叉在塔皮內插數下拿出麵糰。

椰絲餡料做法:將溶化牛油、糖霜、泡打粉和椰絲,再加入牛奶拌勻。

將椰絲餡料放入撻內,再加上糖漬櫻桃。放入已預熱180度焗爐,焗約20分鐘即成!

Hong Kong Style Coconut Tarts
Yields 18
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
For the Pastry
  1. 125 gram unsalted butter
  2. 50 gram icing sugar
  3. 1 egg
  4. 220 gram all-purpose flour
For the Filling
  1. 160 gram shredded coconut
  2. 60 gram melted butter
  3. 120 gram icing sugar
  4. 2 eggs
  5. 120 ml milk
  6. 40 gram cake flour
  7. 5 gram baking powder
  8. 材料:
  9. 無鹽牛油 125克
  10. 糖霜 50克
  11. 雞蛋 1個
  12. 中筋麵粉 220克
  13. 椰絲餡料:
  14. 椰絲 160克
  15. 溶化奶油 60克
  16. 糖霜 120克
  17. 雞蛋 2個
  18. 牛奶 120毫升
  19. 低筋麵粉 40克
  20. 泡打粉5克
Instructions
  1. For the pastry, mix the soften butter and icing sugar together. Then add in egg and sift in flour, mix well. Knead the dough and wrap with plastic wrap, chill in fridge for 30 minutes.
  2. Brush some butter in tart tins. Divide the dough into 18 -20 small pieces, then put a small dough in a tart tin and press it evenly. Then use a fork to prick the pastry.
  3. For the filling: Mix the melted butter, icing sugar, baking powder and shredded coconut together. Then add in milk, mix well.
  4. Add the coconut filling into the tart, put the cherry on top. Pop in preheated oven at 180c, bake for about 20 minutes.
Mrs P's Kitchen http://www.mrspskitchen.net/
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