Description
These Thai Pandan Coconut Tarts combine a crisp, buttery pastry with a fragrant pandan and coconut custard filling, topped with toasted coconut flakes for a delightful tropical flavor in every bite.
Ingredients
Scale
Pastry Dough
- 150g all-purpose flour
- 50g powdered sugar
- 100g unsalted butter, cold
- 1 egg yolk
- 2–3 tablespoons cold water
- Pinch of salt
Custard Filling
- 3 large eggs
- 100g granulated sugar
- 100ml coconut milk
- 2 tablespoons pandan extract
Topping
- 50g toasted coconut flakes
Instructions
- Preheat oven: Set your oven to 180°C (350°F) to prepare for baking the tarts.
- Make the dough: In a bowl, combine the all-purpose flour, powdered sugar, and a pinch of salt. Add the cold unsalted butter and rub it into the flour mixture until it becomes crumbly. Mix in the egg yolk and gradually add 2-3 tablespoons of cold water until the dough comes together.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes to make it easier to handle and to help it firm up.
- Shape the tart shells: Roll out the chilled dough on a lightly floured surface. Cut out circles that fit your tart pans. Press the dough circles into the pans and prick the bases with a fork to prevent bubbling during baking.
- Bake tart shells: Bake the tart shells in the preheated oven for 15-20 minutes or until they turn a light golden brown. Remove and let cool slightly.
- Prepare custard filling: In a mixing bowl, whisk together the eggs, granulated sugar, pandan extract, and coconut milk until smooth and fully combined.
- Fill and bake tarts: Pour the custard filling 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 before sprinkling the toasted coconut flakes evenly on top for added texture and flavor.
Notes
- Make sure the butter is cold when rubbing into the flour for a flaky pastry texture.
- Chilling the dough prevents shrinking during baking.
- Use high-quality pandan extract for the most aromatic flavor.
- To toast coconut flakes, dry roast them in a pan over medium heat until golden brown and fragrant.
- Tarts are best served at room temperature or slightly chilled.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Thai
Keywords: Thai dessert, pandan tart, coconut custard tart, tropical dessert, pandan extract, toasted coconut, baking
