Thai Pandan Coconut Tarts Recipe

Introduction

Thai Pandan Coconut Tarts are a delightful treat combining a buttery crust with a fragrant pandan coconut custard. Perfectly sweet and creamy, these tarts bring a taste of Southeast Asia to your kitchen. They’re a wonderful dessert for special occasions or anytime you want a tropical twist.

Ingredients

• 150g all-purpose flour
• 50g powdered sugar
• 100g unsalted butter
• 1 egg yolk
• 2-3 tablespoons cold water
• 3 large eggs
• 100g granulated sugar
• 100ml coconut milk
• 2 tablespoons pandan extract
• 50g toasted coconut flakes

Instructions

1. Step 1: Preheat the oven to 180°C (350°F).
2. Step 2: In a bowl, combine the flour, powdered sugar, and a pinch of salt.
3. Step 3: Add the cold, unsalted butter and rub it into the flour mixture until it becomes crumbly.
4. Step 4: Stir in the egg yolk and 2-3 tablespoons of cold water until the dough forms a ball. Chill the dough in the refrigerator for 30 minutes.
5. Step 5: Roll out the chilled dough on a lightly floured surface and cut into circles to fit your tart pans.
6. Step 6: Press the dough circles into the tart pans and pierce the bottoms with a fork to prevent bubbling.
7. Step 7: Bake the tart shells for 15-20 minutes or until they turn golden brown. Remove from the oven and cool slightly.
8. Step 8: In a separate bowl, whisk together the eggs, granulated sugar, pandan extract, and coconut milk until smooth.
9. Step 9: Pour the custard mixture evenly into the baked tart shells.
10. Step 10: Return the tarts to the oven and bake for an additional 20 minutes, or until the custard is set.
11. Step 11: Allow the tarts to cool completely, then sprinkle toasted coconut flakes on top before serving.

Tips & Variations

• Use fresh pandan juice if available for a more natural flavor instead of pandan extract.
• To ensure a crisp crust, chill the dough well before baking and avoid overworking it.
• Add a pinch of salt to the custard mixture to enhance the sweetness and depth of flavor.
• Top with fresh mango slices for a fruity variation.

Storage

Store the tarts in an airtight container in the refrigerator for up to 3 days. Reheat briefly in a warm oven before serving, or enjoy chilled. The crust is best the day it’s baked but maintains good texture with gentle reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before rolling and baking. This helps develop flavor and keeps the crust tender.

What can I use if I don’t have pandan extract?

If pandan extract isn’t available, you can substitute it with vanilla extract, though the unique pandan aroma will be missing. Alternatively, fresh pandan leaves can be blended and strained to extract flavor.

Thai Pandan Coconut Tarts Recipe

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4.4 from 112 reviews

These Thai Pandan Coconut Tarts feature a buttery, crumbly tart shell filled with a fragrant pandan-infused coconut custard, topped with toasted coconut flakes for added texture and flavor. This delightful dessert combines the rich creaminess of coconut milk with the unique aroma of pandan, creating a perfect balance of sweetness and tropical flair.

• Author: Joe
• Prep Time: 40 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6–8 tarts 1x
• Category: Dessert
• Method: Baking
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Tart Dough

• 150g all-purpose flour
• 50g powdered sugar
• 100g unsalted butter, cold
• 1 egg yolk
• 2–3 tablespoons cold water

Custard Filling

• 3 large eggs
• 100g granulated sugar
• 100ml coconut milk
• 2 tablespoons pandan extract

Topping

• 50g toasted coconut flakes

Instructions

1. Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the tart shells.
2. Prepare Tart Dough: In a mixing bowl, combine the all-purpose flour, powdered sugar, and a pinch of salt. Add the cold, diced unsalted butter and use your fingers to rub it into the flour until the mixture becomes crumbly.
3. Form Dough: Stir in the egg yolk and gradually add 2-3 tablespoons of cold water, mixing until a dough forms. Be careful not to overwork it to keep the texture tender.
4. Chill Dough: Wrap the dough in plastic wrap and refrigerate it for 30 minutes to firm up, making it easier to work with.
5. Roll and Shape: Roll out the chilled dough on a lightly floured surface to about 3-4mm thickness. Cut into circles that fit your tart pans and gently press the dough into each pan. Use a fork to prick the bottom of the dough to prevent puffing during baking.
6. Bake Tart Shells: Bake the tart shells in the preheated oven for 15-20 minutes or until they turn golden brown. Remove from oven and let them cool slightly.
7. Prepare Custard: In a bowl, whisk together the eggs, granulated sugar, pandan extract, and coconut milk until fully combined and smooth.
8. Fill and Bake Tarts: Pour the pandan coconut custard mixture evenly into the pre-baked tart shells. Return them to the oven and bake for an additional 20 minutes or until the custard is set and firm to the touch.
9. Cool and Garnish: Allow the tarts to cool completely. Once cooled, sprinkle the tops evenly with toasted coconut flakes to add crunch and enhance the coconut flavor.

Notes

• Make sure the butter for the dough is cold to achieve a flaky tart crust.
• Do not overfill the tart shells with custard to prevent spilling during baking.
• Use fresh pandan extract for the best aroma and flavor, but pandan paste or juice can be alternatives.
• To toast coconut flakes, place them in a dry pan over medium heat and stir frequently until golden brown.
• These tarts are best served at room temperature or slightly chilled.

Keywords: Thai dessert, pandan coconut tart, coconut custard tart, Thai pastry, pandan extract dessert