Description
These Thai Pandan Coconut Tarts combine a delicate, buttery tart crust with a fragrant pandan-infused coconut custard filling, topped with toasted coconut flakes for added texture and flavor. Perfect for impressing guests with a unique Southeast Asian dessert that balances sweetness and creaminess in every bite.
Ingredients
Scale
For the Tart Crust
- 2 cups All-Purpose Flour
- 1/4 cup Powdered Sugar
- 1/2 cup Unsalted Butter, chilled
- 1 large Egg Yolk
- 3 tablespoons Cold Water
For the Custard Filling
- 2 large Eggs
- 1/2 cup Granulated Sugar
- 1 cup Coconut Milk
- 1 teaspoon Pandan Extract
Topping
- 1/2 cup Toasted Coconut Flakes
Instructions
- Preheat the Oven: Set your oven to 180°C (350°F) to ensure consistent and even baking for your tarts.
- Prepare the Tart Dough: In a mixing bowl, combine the all-purpose flour, powdered sugar, and a pinch of salt. Cut in the chilled unsalted butter until the mixture resembles fine breadcrumbs.
- Form the Dough: Gradually add the egg yolk and cold water to the flour mixture, mixing until the dough comes together into a cohesive ball. Wrap and refrigerate for 30 minutes to firm up.
- Shape and Bake the Tart Shells: Roll out the chilled dough on a lightly floured surface. Cut into circles sized to fit your tart pans. Press the dough circles into the pans, trimming excess edges. Bake the shells for 15-20 minutes or until golden brown. Remove and cool slightly.
- Prepare the Custard Filling: In a bowl, whisk together the eggs, granulated sugar, pandan extract, and coconut milk until the mixture is smooth and well combined.
- Fill and Bake the Tarts: Pour the custard filling evenly into the pre-baked tart shells. Return to the oven and bake for another 20 minutes, until the custard is set but still slightly jiggly in the center.
- Cool and Garnish: Allow the tarts to cool completely to room temperature, then top each with toasted coconut flakes for added crunch and flavor. Serve and enjoy your elegant Thai Pandan Coconut Tarts.
Notes
- For a vegan version, substitute the egg yolk and eggs with flax eggs and use vegan butter.
- Ice-cold water helps keep the dough tender and flaky.
- If pandan extract is unavailable, vanilla extract can be used as a last resort but will alter the traditional flavor.
- To toast coconut flakes, spread them evenly on a baking sheet and bake at 350°F for 5-7 minutes until golden, watching carefully to avoid burning.
- Ensure the custard is slightly jiggly when removing from the oven—it will firm up as it cools.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Thai
Keywords: Thai Pandan Coconut Tarts, pandan custard, coconut tart recipe, Thai dessert, baked tarts, pandan extract dessert
