Thai Pandan Coconut Tarts Recipe

Introduction

Thai Pandan Coconut Tarts are a delightful blend of fragrant pandan and creamy coconut in a crisp, buttery tart shell. This tropical-inspired dessert is perfect for sharing and brings a taste of Thailand right to your kitchen.

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, combine 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 to 3 tablespoons of cold water until a dough forms. Wrap and chill for 30 minutes.
5. Step 5: Roll out the chilled dough and cut into circles that fit your tart pans. Press the dough into the pans and prick the base with a fork.
6. Step 6: Bake the tart shells for 15-20 minutes or until they turn golden brown. Remove from the oven.
7. Step 7: To prepare the custard, whisk together the eggs, granulated sugar, pandan extract, and coconut milk until well combined.
8. Step 8: Pour the custard mixture into the baked tart shells.
9. Step 9: Return the filled tarts to the oven and bake for another 20 minutes, or until the custard is set.
10. Step 10: Let the tarts cool completely before sprinkling toasted coconut flakes on top to finish.

Tips & Variations

• Use fresh pandan leaves blended with a little water if pandan extract is unavailable, then strain before adding to the custard.
• Add a pinch of salt to the custard to balance the sweetness and enhance flavor.
• Serve chilled for a refreshing twist or at room temperature for a softer custard texture.

Storage

Store the tarts in an airtight container in the refrigerator for up to 3 days. Reheat gently at low temperature if desired, but they are best enjoyed chilled or at room temperature to preserve the custard’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart dough ahead of time?

Yes, the dough can be made and chilled for up to 24 hours before rolling out. This helps the dough firm up and makes it easier to handle.

Is pandan extract easy to find?

Pandan extract is commonly found in Asian grocery stores or online. If you can’t find it, you can use fresh pandan leaves blended with water as a natural substitute.

Thai Pandan Coconut Tarts Recipe

Print Recipe

★★★★★

4.9 from 95 reviews

Delight in these Thai Pandan Coconut Tarts, a tropical treat featuring a crisp buttery tart shell filled with a smooth, fragrant pandan-flavored coconut custard and topped with crunchy toasted coconut flakes. This dessert perfectly balances sweetness and rich coconut aroma, making it an exquisite choice to impress at any occasion.

• Author: Lila
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6–8 tarts 1x
• Category: Dessert
• Method: Baking
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Tart Shell

• 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 get it ready for baking the tart shells.
2. Make the Tart Dough: In a mixing bowl, combine the all-purpose flour, powdered sugar, and a pinch of salt. Add the cold unsalted butter and rub it into the flour mixture with your fingertips until it resembles coarse crumbs. Then, stir in the egg yolk and add 2-3 tablespoons of cold water, mixing gently until a dough forms.
3. Chill the Dough: Wrap the dough and refrigerate it for 30 minutes to firm up, which helps in handling and rolling it out later.
4. Prepare Tart Shells: Roll out the chilled dough on a floured surface and cut out circles to fit your tart pans. Press the dough circles firmly into the pans and pierce the bases with a fork to prevent puffing up during baking.
5. Bake Tart Shells: Place the tart shells in the preheated oven and bake for 15-20 minutes or until they turn golden brown. Remove from the oven and let them cool slightly.
6. Make Custard Filling: In a separate bowl, whisk together the eggs, granulated sugar, pandan extract, and coconut milk until the mixture is smooth and homogeneous.
7. Fill Tart Shells: Pour the prepared pandan coconut custard into the baked tart shells, filling them nearly to the top without overfilling.
8. Bake Filled Tarts: Return the filled tart shells to the oven and bake for another 20 minutes or until the custard is set and slightly firm to the touch.
9. Cool and Garnish: Allow the tarts to cool completely before removing them from the pans. Sprinkle the toasted coconut flakes over the top to add a crunchy texture and enhance the coconut flavor.

Notes

• Ensure the butter is cold when rubbing into the flour to achieve a flaky tart crust.
• Don’t overwork the dough to prevent it from becoming tough.
• The pandan extract provides the distinctive flavor; adjust the quantity according to your taste preference.
• Allow the tart shells to cool slightly before adding custard to avoid sogginess.
• Use fresh coconut milk for best flavor in the custard.

Keywords: Thai dessert, pandan, coconut tart, custard tart, tropical dessert, baked tarts, pandan extract, coconut milk