Thai Pandan Coconut Tarts Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the tart shells.
- 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.
- 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.
- Chill Dough: Wrap the dough in plastic wrap and refrigerate it for 30 minutes to firm up, making it easier to work with.
- 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.
- 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.
- Prepare Custard: In a bowl, whisk together the eggs, granulated sugar, pandan extract, and coconut milk until fully combined and smooth.
- 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.
- 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
Find it online: https://mixitwitjoe.com/thai-pandan-coconut-tarts-recipe/
