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Coconut Tarts ~椰丝塔

 This is a highly recommended coconut tart. Frankly, i never fancy coconut in tarts but after baking this batch of coconut tart i have changed. I love the fragrant coconut filling. It is lightly crunch on the outside and moist coconut filling inside. The recipe mention to use desiccated coconut but i rather like the richness and taste of the freshly grated ones. I happen to have some freshly grated coconut in the freezer so why not make use of it :p

i am impress how lovely the look of this tart!! :D ;D
Simple and lovely!
Yummy!! Coconut Tarts
The coconut filling is moist and fragrant with a light crunch crust ... YUM!
I used freshly grated coconut instead of desiccated coconut.
i only make 1/4 of the recipe, which give me only 3 tarts :D

Coconut Tart ~椰丝塔
Recipe of tart crust,  adapted from The Joy Of Baking
Makes 16 tart crust (size: 7cm tart mould)

Tart crust Ingredients: 
125g unsalted butter (cold)
63g icing sugar, sifted
250g flour , sifted

1 yolk
1 tsp vanilla extract
1 Tbsp of water

To Do:
1. In a large bowl combine flour and icing sugar. 
2. Cut in butter until mixture resemble coarse crumbs.
3. Combine water, vanilla extract and egg yolk. Add into the butter coarse crumbs mixture, a little at a time till mixture form into a ball. 
4. Wrapped in a plastic wrap and refrigerate before used.
5. Rolled out the dough between 2 ;plastic sheets into a 3mm flat sheet. Cut out with a 7cm round cookies cutter. Place the round crust piece into tart mould and press to fit firmly.
6. Bake in a preheated oven at 180C for 15-20 minutes or until golden brown. 

**These tart crust are very versatile. It can be made into cheese tart or almond tart or fruits tart or even this coconut tart. 

Coconut filling
Recipe adapted from A Profit-Making Bakery Shop from Wendy Kor
Makes 12 tarts (i make 1/4 of the recipe and my modification in purple)

200g desiccated coconut (50g fresh grated coconut)
120g castor sugar            (30g castor sugar)

60g egg                           (15g egg)
50g melted butter            (13g melted butter)

To Do:
1. Combine fresh grated coconut and castor sugar, mixed well. Add in egg and melted butter, then combine well.
2. Spoon in into the pre-baked tart crusts. 
3. Bake in a preheated oven at 180C for 20 minutes or until golden brown.

The tart crust is buttery rich with a shortbread cookie-like texture.  
The coconut filling is moist, rich.
This post is linked to Little Thumbs Up event hosted by
Jess from Bakericious
with her October 2015 theme - Coconut
organised by Zoe from Bake for Happy Kids and myself, my little favourite DIY
Please link your post - this 

Interested to join us?? Just cook or bake with COCONUT and link with us at this post. Please do display this Little Thumbs Up badge and make sure that:
1) Your post must be a current post, preferably within this month
2) Please mention Little Thumbs Up in your post
3) Please also paste the Little thumbs Up badge in your post and link back to BakericiousBake for Happy Kids and me my little favourite DIY

**What is coming up next?? 
We are having Jozelyn from Spice Up My Kitchen, in the next coming event. It is wonderful to have her back again to host in November with her theme MANGO!! 


  1. 这个塔看了非常赞哦 。。。 我好想要。

  2. Hi Doreen,

    3 tarts where got enough!!! 3 tarts for each of your boys then you eat what??? LOL!


  3. Agree ! fresh grated coconut for coconut tarts definitely brings out the best coconut aroma. .. taste great too ^-^!

  4. Hi Mui, one of my favorite tarts. Love the fragrance of these tarts.


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