Ching Ming Grass Jelly Tart

Name: Ching Ming Grass Jelly Tart
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 8 servings
Cuisine: Chinese
Ingredients: 1½ cup (150 g) sliced almonds, lightly toasted, finely ground into breadcrumb texture; ¾ cup (95 g) all-purpose flour; ⅓ cup (75 g) unsalted butter, cold, cut into ½-inch (1.25 cm) cubes; 3 tablespoon (38 g) caster sugar; ¼ teaspoon (1½ g) fine sea salt; 1 large egg yolk; 1 cup (240 ml) full-fat coconut milk, canned or freshly made; 3 tablespoon (45 ml) raw or mild honey; 3 tablespoon (45 ml) water; 10 oz (280 g) prepared grass jelly, chilled, cut into ½-inch (1.25 cm) cubes; ⅛ teaspoon (¾ g) fine sea salt

From the MyKitchenBank Kitchen

A delicate no-bake tart celebrating Ching Ming traditions. A buttery almond crust cradles a silky layer of coconut milk topped with translucent grass jelly cubes steeped in honey syrup. Served chilled, each slice offers contrasting textures—crisp, creamy, and gently jiggly—with subtle floral and nutty notes.

Prep: 25 min
Cook: 12 min
Wait: 4 hr
Total: 4 hr 37 min
Makes: 1 tart (8 slices)

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Steps

Before you start

Prepare the grass jelly according to package directions and chill (may be done 1 day ahead)
Have a 9-inch (23 cm) removable-bottom tart pan ready
Keep coconut milk at room temperature before mixing

1
Make the almond crustOven 350°F / 175°C
- Preheat the oven to 350°F (175°C).
- In a food processor, pulse the ground almonds, flour, caster sugar, and salt until combined.
- Add the cold butter cubes and pulse until the mixture resembles coarse breadcrumbs (8–10 pulses).
- Add the egg yolk and pulse just until the dough comes together; do not overmix.
- Press the dough evenly and firmly into the bottom and up the sides of a 9-inch (23 cm) removable-bottom tart pan, making sure the thickness is uniform to prevent thin spots.
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Ready when: Dough is uniform and fills the pan evenly
Tip: Do not press the dough too thin or it will shatter; aim for ¼-inch (6 mm) thickness.
2
Bake the crustOven 350°F / 175°C
- Bake the crust for 12–14 minutes at 350°F (175°C) until light golden brown and firm to the touch.
- Watch carefully as almonds can darken quickly.
- Transfer to a cooling rack and let cool completely to room temperature for at least 15 minutes before filling.
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Ready when: Crust is light golden and firm
Tip: Cool the crust fully or the coconut filling may melt and slide off.
3
Make the honey syrup
- In a small saucepan, combine the honey and water.
- Heat over medium heat, stirring occasionally, until the honey dissolves and the mixture becomes a thin, clear syrup, about 2–3 minutes.
- Do not boil.
- Remove from heat and let cool to room temperature, about 5 minutes.
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Ready when: Syrup is smooth and no honey granules remain
Tip: If the syrup becomes too thick when cooled, rewarm it gently to loosen.
4
Prepare the grass jelly topping
- Cut the chilled grass jelly into ½-inch (1.25 cm) cubes.
- Place the cubes in a small bowl and pour the cooled honey syrup over them.
- Stir gently to coat evenly, being careful not to break the jelly cubes.
- Let sit at room temperature for 10 minutes to infuse with the honey flavor.
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Ready when: Jelly is glistening and coated with syrup
Tip: Handle the grass jelly gently—it is delicate and breaks easily with rough stirring.
5
Prepare the coconut filling
- In a medium bowl, whisk together the coconut milk and salt until smooth and well combined.
- The mixture should be creamy and homogeneous.
- If the coconut milk has separated in the can, whisk it back together first.
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Ready when: Coconut milk is smooth with no separation
Tip: Do not over-whisk or you may incorporate air bubbles that make the filling cloudy.
6
Assemble the tart
- Pour the coconut milk filling into the cooled almond crust, spreading it evenly to the edges.
- The filling should reach about ¾ inch (2 cm) from the top of the crust.
- Gently spoon the honey-soaked grass jelly cubes and all their syrup over the coconut layer, distributing them evenly across the surface.
- Some cubes will sink slightly as the coconut milk settles, which is natural.
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Ready when: Grass jelly is evenly distributed over coconut layer
Tip: If the coconut milk leaks from the crust seams, you pressed the crust too thin; chill the filled tart and serve it in the pan.
7
Chill the tart
- Refrigerate the assembled tart for at least 3 hours, or preferably overnight, until the coconut layer firms up slightly and the flavors meld.
- The grass jelly should remain silky but the overall tart will hold its shape when sliced.
- Cover loosely with plastic wrap if chilling longer than 3 hours.
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Ready when: Tart is firm enough to slice cleanly without collapsing
Tip: Do not freeze the tart or the grass jelly will become rubbery; keep it refrigerated only.
8
Unmold and serve
- Run a thin, warm knife around the edge of the tart to loosen it from the pan, then carefully lift the removable bottom away.
- Using a hot, damp knife (wiped clean between slices), cut the tart into 8 equal wedges.
- Serve immediately while chilled, ideally within 2 hours of unmolding for the best texture contrast.
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Ready when: Tart cuts into clean, distinct layers
Tip: Keep the knife hot and damp to prevent the coconut filling from sticking and tearing; a hot water bath under the knife helps.

Good to know

Tips

Grass jelly is a delicate ingredient—handle gently at all times. Many premade brands come in jars; if using those, cut and strain them before use.
For the best presentation, chill individual serving plates alongside the tart so slices remain cold and maintain their shape.
If you prefer a sweeter tart, add an extra tablespoon of honey to the syrup; for a more subtle flavor, reduce it to 2 tablespoons.
The almond crust's texture depends on not overworking the dough. Use a light hand when pulsing in the food processor to keep the crust tender and crumbly rather than dense.

Make ahead

The crust can be baked and cooled 1 day ahead and stored in an airtight container at room temperature. The grass jelly can be prepared 2 days ahead. Assemble the tart no more than 12 hours before serving to keep the crust crisp.

Storage & reheating

Store the finished tart in the refrigerator, covered loosely with plastic wrap, for up to 3 days. The crust will soften as moisture from the coconut filling slowly migrates into it. Do not freeze. Serve chilled directly from the refrigerator.

Substitutions

sliced almonds, lightly toasted → toasted pistachios or hazelnuts, finely ground. Pistachios add a subtle earthiness; hazelnuts create a richer flavor. Use the same weight.
full-fat coconut milk, canned or freshly made → cashew cream (1 cup raw cashews soaked 2 hours and blended with ¼ cup water). Cashew cream is lighter and less rich; the tart will be less traditionally 'tropical' but still delicious.
raw or mild honey → rock sugar or white sugar dissolved in the same amount of water. Rock sugar is traditional in Asian desserts; it adds neutral sweetness without honey's floral notes.
prepared grass jelly, chilled → agar-agar jelly (made and cut into cubes) or store-bought grass jelly alternative. Agar sets firmer than grass jelly; use slightly less if substituting to maintain the delicate texture.