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Thai Pandan Coconut Tarts Recipe

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★★★★★

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.

Ingredients

Scale

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

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