Thai Pandan Coconut Tarts Recipe

Introduction

Thai Pandan Coconut Tarts combine a buttery, flaky crust with a fragrant pandan and creamy coconut custard. This delightful dessert is both exotic and approachable, perfect for impressing friends or enjoying a tropical treat at home.

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

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

Tips & Variations

• Use chilled butter and cold water to keep the crust flaky and tender.
• If pandan extract is unavailable, you can substitute with vanilla extract, though the flavor will be less aromatic.
• For a richer custard, replace part of the coconut milk with coconut cream.
• Toast the coconut flakes in a dry pan over medium heat, stirring frequently, until golden and fragrant.

Storage

Store the tarts in an airtight container in the refrigerator for up to 3 days. Reheat briefly in a low oven or enjoy chilled. The toasted coconut flakes are best added fresh before serving to preserve their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart dough in advance?

Yes, you can prepare the dough and chill it for up to 2 days in the refrigerator or freeze it for up to a month. Thaw in the fridge before using.

How do I know when the custard is fully baked?

The custard should be mostly firm with a slight jiggle in the center. It will continue to set as it cools, so avoid overbaking to keep it creamy.

Thai Pandan Coconut Tarts Recipe

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These Thai Pandan Coconut Tarts combine a buttery, crumbly tart shell with a fragrant pandan-infused coconut custard filling, topped with toasted coconut flakes for extra texture and flavor. Perfect as a tropical dessert or a unique treat to impress guests, these tarts are a delightful fusion of creamy sweetness and aromatic pandan essence.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6–8 tarts depending on tart pan size 1x
• Category: Dessert
• Method: Baking
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Tart Shell

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

Custard Filling

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

Topping

• 50g toasted coconut flakes

Instructions

1. Preheat the Oven: Set your oven to 180°C (350°F) to prepare for baking both the tart shells and the custard filling.
2. Prepare the Dough: In a mixing bowl, combine the all-purpose flour, powdered sugar, and a pinch of salt. Add the cold unsalted butter and use your fingertips to rub it into the flour mixture until it becomes crumbly and sandy in texture.
3. Form the Dough: Stir in the egg yolk and gradually add cold water, one tablespoon at a time, until the dough starts to come together into a firm ball. Avoid adding too much water to keep the pastry light.
4. Chill the Dough: Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes. This rest time helps relax the gluten and firms up the butter for a flakier crust.
5. Roll and Shape: On a lightly floured surface, roll out the chilled dough to about 3mm thickness. Cut out circles to fit your tart pans, then gently press the dough into each pan. Use a fork to pierce the base of each tart shell to prevent puffing during baking.
6. Bake Tart Shells: Place the tart shells on a baking tray and bake in the preheated oven for 15-20 minutes or until they turn golden brown. Remove and allow to cool slightly.
7. Make the Custard: In a bowl, whisk together the eggs, granulated sugar, pandan extract, and coconut milk until smooth and fully combined to create the custard mixture.
8. Fill and Bake: Pour the pandan coconut custard evenly into the baked tart shells. Return to the oven and bake for an additional 20 minutes, or until the custard is set and slightly firm to the touch.
9. Cool and Serve: Let the tarts cool completely at room temperature to allow the custard to fully set. Just before serving, sprinkle the toasted coconut flakes generously on top for added crunch and flavor.

Notes

• Make sure to chill the dough thoroughly to prevent shrinking during baking.
• Adjust pandan extract quantity according to your taste preference for flavor intensity.
• To toast coconut flakes, spread them on a baking sheet and bake at 160°C (320°F) for 5-7 minutes until golden, stirring occasionally to prevent burning.
• These tarts are best enjoyed the day they are made but can be refrigerated for up to 2 days.

Keywords: Thai pandan tarts, pandan coconut custard, Thai dessert, coconut tart recipe, pandan extract dessert