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Thai Pandan Coconut Tarts Recipe

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★★★★★

4.7 from 66 reviews

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.

Ingredients

Scale

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

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