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Thai Pandan Coconut Tarts Recipe

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★★★★★

4.8 from 145 reviews

These Thai Pandan Coconut Tarts combine a crisp buttery shell with a smooth, fragrant pandan coconut custard filling, topped with toasted coconut flakes for added texture and flavor. Perfect for dessert lovers craving a tropical and aromatic treat.

Ingredients

Scale

For the Tart Shell

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

For the Custard Filling

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

For Topping

  • 50g toasted coconut flakes

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the tart shells and custard.
  2. Make Tart Dough: In a bowl, combine the all-purpose flour, powdered sugar, and a pinch of salt. Add the cold unsalted butter and rub it gently into the dry ingredients until the mixture becomes crumbly.
  3. Add Egg Yolk and Water: Stir in the egg yolk along with 2-3 tablespoons of cold water. Mix until a dough forms, being careful not to overwork it to maintain a tender crust.
  4. Chill Dough: Wrap the dough and chill it in the refrigerator for 30 minutes, which helps relax the gluten and makes it easier to roll out.
  5. Roll and Shape Dough: Roll out the chilled dough on a floured surface and cut into circles sized to fit your tart pans. Press the dough gently into the pans and pierce the base several times with a fork to prevent bubbling during baking.
  6. Bake Tart Shells: Bake the shells for 15-20 minutes or until they turn golden brown. Remove from oven and allow to cool slightly.
  7. Prepare Custard Filling: In a bowl, whisk together the eggs, granulated sugar, pandan extract, and coconut milk until smooth and well combined.
  8. Fill Tart Shells: Pour the custard mixture evenly into the prebaked tart shells, filling them almost to the top.
  9. Bake Tarts: Return the filled tarts to the oven and bake for an additional 20 minutes or until the custard is set but still slightly wobbly in the center.
  10. Cool and Garnish: Allow the tarts to cool completely on a wire rack. Once cooled, sprinkle toasted coconut flakes on top for added flavor and texture before serving.

Notes

  • Ensure the butter is very cold when incorporating into the flour for a flaky tart crust.
  • Do not overmix the dough to avoid tough crusts.
  • Use fresh pandan extract for the best aromatic flavor; adjust quantity to taste.
  • Allow tarts to cool fully for the custard to set properly.
  • Store leftover tarts in an airtight container and refrigerate for up to 3 days.

Keywords: Thai dessert, pandan tarts, coconut custard, baked tarts, tropical dessert, pandan extract recipe

Find it online: https://annakocht.com/thai-pandan-coconut-tarts-recipe/