Thai Pandan Coconut Tarts Recipe

Introduction

Thai Pandan Coconut Tarts combine a delicate, buttery crust with a fragrant pandan-infused coconut custard. These tarts offer a perfect balance of sweetness and tropical flavor, making them a delightful treat for any occasion.

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 the 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 2-3 tablespoons of cold water until the dough just comes together.
5. Step 5: Chill the dough in the refrigerator for 30 minutes to firm up.
6. Step 6: Roll out the chilled dough and cut into circles slightly larger than your tart pans.
7. Step 7: Press the dough circles gently into the tart pans and prick the bases with a fork to prevent puffing.
8. Step 8: Bake the tart shells for 15-20 minutes until they turn golden brown. Remove from the oven and set aside.
9. Step 9: In a separate bowl, whisk together the eggs, granulated sugar, pandan extract, and coconut milk until smooth.
10. Step 10: Pour this custard mixture evenly into the baked tart shells.
11. Step 11: Bake the filled tarts for an additional 20 minutes until the custard is set but still slightly wobbly in the center.
12. Step 12: Allow the tarts to cool completely, then sprinkle toasted coconut flakes on top before serving.

Tips & Variations

• Use chilled butter and cold water for a tender, flaky crust.
• Pandan extract varies in strength—start with 1 tablespoon and adjust to taste if unsure.
• For added texture, mix some chopped nuts into the toasted coconut topping.

Storage

Store the tarts in an airtight container in the refrigerator for up to 3 days. They are best enjoyed chilled or at room temperature. Reheat gently in a low oven for a few minutes if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry instead of making the dough from scratch?

Yes, frozen puff pastry can be a convenient alternative, but the texture and flavor will differ from the traditional buttery tart crust.

What can I substitute for pandan extract if unavailable?

You can use vanilla extract for a different but pleasant flavor, or try fresh pandan leaves blended and strained to achieve a similar aroma.

Thai Pandan Coconut Tarts Recipe

Print Recipe

★★★★★

4.6 from 244 reviews

These Thai Pandan Coconut Tarts feature a buttery, crumbly tart crust filled with a fragrant pandan-infused coconut custard, topped with toasted coconut flakes for a delightful tropical dessert that’s both visually appealing and delicious.

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

Ingredients

Scale 1x2x3x

Tart Dough

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

Custard Filling

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

Topping

• 50g toasted coconut flakes

Instructions

1. Preheat Oven: Set your oven to 180°C (350°F) to ensure it’s at the right temperature for baking both the tart shells and the custard filling.
2. Prepare Tart Dough: In a bowl, combine the all-purpose flour, powdered sugar, and a pinch of salt. Add the cold, diced unsalted butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.
3. Form Dough: Stir in the egg yolk and gradually add 2 to 3 tablespoons of cold water, mixing just until the dough comes together into a ball. Avoid overworking to ensure a tender crust.
4. Chill Dough: Wrap the dough in plastic and refrigerate for 30 minutes to make it easier to roll out and help the butter firm up.
5. Shape Tart Shells: On a lightly floured surface, roll the dough to about 3mm thickness. Cut out circles to fit your tart pans. Press the dough gently into the pans and prick the bases with a fork to prevent bubbling while baking.
6. Blind Bake Tart Shells: Bake the tart shells in the preheated oven for 15-20 minutes until they turn a golden brown color. Remove from oven and let cool slightly.
7. Make Custard Filling: In a mixing bowl, whisk together the eggs, granulated sugar, pandan extract, and coconut milk until the mixture is smooth and well combined.
8. Fill Tart Shells: Pour the pandan coconut custard mixture evenly into the baked tart shells.
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 to room temperature. Once cooled, sprinkle the toasted coconut flakes on top for added texture and flavor before serving.

Notes

• Using cold butter and water helps achieve a flaky tart crust.
• If pandan extract is unavailable, pandan paste or fresh pandan juice can be used as substitutes.
• To toast coconut flakes, spread them in a single layer on a baking sheet and bake at 160°C (320°F) for 5-7 minutes until golden, stirring occasionally.
• The custard should be gently baked to avoid curdling; keep an eye to prevent overbaking.
• These tarts are best served at room temperature and can be refrigerated for up to 2 days.

Keywords: Thai dessert, pandan custard tart, coconut tart, tropical dessert, baked custard tart