Coconut Tarts

Ye Tat

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Preparation info

  • Makes


    • Difficulty


Appears in

Dim Sum

Dim Sum

By Chan Chen Hei

Published 2005

  • About

Like Ginger Egg Tarts (Keong Zap Dan Tat), the crust for these tarts is made using two types of dough to create a flaky pastry. The first dough is a water-based dough called “soei pei” (water skin) while the second dough is a rich oil-based dough called “yao sum” (oily centre).



Desiccated coconut 150 g
Sugar 270 g
Egg 1, beaten
Olive oil 40 ml
Milk powder 20 g

First dough

Soei Pei

Medium-gluten flour (zong garn fan) 300 g
Cooking oil 40 ml
Sugar 40 g
Egg 1, beaten
Water 115 ml

Second dough

Yao Sum

Low-gluten flour (dai garn fan) 300 g
Butter 60 g
Lard 600 g


  • Combine and cream filling ingredients adding a little water at a time until a paste is formed. Set aside.
  • Combine first dough ingredients to form a dough.
  • Combine second dough ingredients to form a dough.
  • Roll first dough out on a floured surface until it is large enough to enclose second dough. Place second dough in the middle of first dough and bring the sides up to enclose. Roll out combined dough on a lightly floured surface and fold in the sides then roll out again. Repeat the process of folding and rolling out the dough a few more times. Refrigerate dough for 1 hour.
  • Roll dough out into a 2-mm thick sheet. Use a 6-cm round cutter to cut out rounds from dough. Grease tart cases and press in dough circles.
  • Fill tart cases with prepared filling. Bake in a preheated oven at 200°C for 6–8 minutes.