Name: Thai Pandan Coconut Tarts Recipe
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: Thai
Ingredients: 150g all-purpose flour; 50g powdered sugar; 100g unsalted butter, cold; 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

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Introduction

Thai Pandan Coconut Tarts are a delightful blend of fragrant pandan and creamy coconut custard nestled in a buttery tart shell. These treats offer a perfect balance of sweetness and tropical flavor, making them an irresistible dessert for any occasion.

Four small tarts sit on a round wooden tray with a dark brown color. Each tart has three clear layers: a golden brown, slightly crispy crust in a scalloped shape forming the base and sides, a smooth, light green filling in the middle with a shiny surface, and a small pile of toasted shredded coconut with white and light brown pieces in the center on top. Around the tray are green shiny leaves and halved coconuts with rough brown shell and white inside. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 180°C (350°F).
Step 2: In a bowl, mix the flour, powdered sugar, and a pinch of salt.
Step 3: Add the cold butter and rub it into the flour mixture until it becomes crumbly.
Step 4: Stir in the egg yolk and cold water until the dough forms a ball.
Step 5: Chill the dough in the refrigerator for 30 minutes to firm up.
Step 6: Roll out the dough on a floured surface and cut into circles to fit your tart pans.
Step 7: Press the dough circles into the tart pans and prick the base with a fork to prevent bubbling.
Step 8: Bake the tart shells for 15-20 minutes, or until golden brown. Remove from oven.
Step 9: For the custard, whisk together the eggs, granulated sugar, pandan extract, and coconut milk until smooth.
Step 10: Pour the custard mixture gently into the pre-baked tart shells.
Step 11: Bake for an additional 20 minutes, or until the custard is set but still slightly jiggly in the center.
Step 12: Allow the tarts to cool completely before sprinkling toasted coconut flakes on top for a crunchy finish.

Tips & Variations

Use fresh pandan leaves blended with a little water if pandan extract is unavailable, but reduce liquid from the custard slightly.
To avoid soggy tart shells, blind bake the crust with parchment and baking beans before filling.
Add a pinch of salt to the custard for enhanced flavor balance.
For extra richness, substitute half the coconut milk with heavy cream.

Storage

Store the tarts in an airtight container in the refrigerator for up to 3 days. To enjoy, serve chilled or bring to room temperature. Avoid freezing, as the custard texture may change upon thawing.

How to Serve

Four small round tarts sit on a wooden tray, each with a golden-brown crust that has scalloped edges. Inside, they have a smooth, shiny light green filling topped with a small mound of toasted white and light brown shredded coconut in the center. Around the tray are large green leaves and halved coconuts with white flesh, all placed on a white marbled surface. The photo is taken from above, showing the tarts close up and in sharp focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart dough ahead of time?

Yes, the tart dough can be prepared and refrigerated for up to 24 hours before rolling and baking. Just let it come to a slight softness before rolling out.

What can I use as a substitute for pandan extract?

If pandan extract is not available, you can use freshly blended pandan leaves strained for juice, or alternatively, a small amount of vanilla extract, though the flavor will differ.