Description
Delight your guests with these delicious Thai Pandan Coconut Tarts featuring a flaky buttery crust filled with a rich pandan-flavored coconut custard. Finished with toasted coconut flakes, these tarts offer a perfect balance of sweetness and tropical flavor that’s sure to impress at any gathering.
Ingredients
Scale
For the Tart Crust
- 150 g all-purpose flour
- 50 g powdered sugar
- 100 g unsalted butter (cold)
- 1 large egg yolk
- 2-3 tablespoons cold water
For the Custard Filling
- 3 large eggs
- 100 g granulated sugar
- 100 ml coconut milk
- 2 tablespoons pandan extract
- 50 g toasted coconut flakes
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the tart shells.
- Prepare Dough: In a bowl, combine the all-purpose flour, powdered sugar, and a pinch of salt. Rub in the cold unsalted butter until the mixture resembles coarse crumbs.
- Bind Dough: Stir in the egg yolk and cold water gradually until the dough comes together. Adjust water as needed to achieve a tender dough consistency.
- Chill Dough: Wrap and chill the dough in the refrigerator for 30 minutes to firm up, which helps with rolling out.
- Shape Tart Shells: Roll out the chilled dough on a lightly floured surface and cut into circles that fit your tart pans. Press the dough into the pans firmly and prick the bottoms with a fork to prevent bubbling during baking.
- Blind Bake Shells: Bake the tart shells for 15-20 minutes until golden brown and crisp. Remove from oven and allow them to cool slightly.
- Make Custard Filling: In a large bowl, whisk together the eggs, granulated sugar, pandan extract, and coconut milk until well combined and smooth.
- Fill and Bake Tarts: Pour the custard mixture into the baked tart shells carefully. Return to the oven and bake for an additional 20 minutes or until the custard is set but still slightly wobbly in the center.
- Cool and Garnish: Let the tarts cool completely before topping with toasted coconut flakes for a nutty, crunchy finish.
Notes
- Ensure the butter is cold to achieve a flaky crust texture.
- Adjust the amount of cold water to keep the dough tender but not sticky.
- Do not overbake the custard to maintain a creamy texture.
- Use fresh pandan extract for the best vibrant color and authentic flavor.
- To toast coconut flakes, bake them in a dry pan over medium heat for a few minutes until golden brown, stirring frequently to prevent burning.
