Description
Delightful Thai Pandan Coconut Tarts with a creamy coconut custard filling and a buttery tart shell.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/4 cup cold water
- 1 cup coconut milk
- 1/2 cup sugar
- 4 large eggs
- 1 teaspoon pandan extract
- 1/2 cup toasted coconut flakes
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the flour, softened butter, powdered sugar, and salt in a mixing bowl until the texture resembles coarse crumbs.
- Add the cold water gradually to the mixture, stirring until a dough forms.
- Roll out the dough on a floured surface, then fit it into your tart pans. Use a fork to prick the base.
- Bake the crusts for 15-20 minutes or until golden brown.
- Heat coconut milk and sugar in a saucepan over medium heat until dissolved.
- Whisk eggs and pandan extract together in a separate bowl. Gradually incorporate the warm coconut milk mixture to temper the eggs.
- Pour the custard into the baked tart shells and return to the oven. Bake for an additional 20-25 minutes.
- Remove from the oven and let cool. Top with toasted coconut flakes before serving.
Notes
For best results, use high-quality coconut milk. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for a month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 tart
- Calories: 280
- Sugar: 12g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg