Thai Pandan Coconut Tarts Recipe

Introduction

These Thai Pandan Coconut Tarts combine fragrant pandan aroma with rich coconut custard in a buttery, crisp pastry. They make a delightful treat that’s both exotic and comforting, perfect for sharing with friends or enjoying as a special dessert.

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 cold water, adding the water gradually until the dough forms.
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 sized to fit your tart pans.
7. Step 7: Press the dough circles into the tart pans and pierce the base 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.
9. Step 9: For the custard filling, whisk together the eggs, granulated sugar, pandan extract, and coconut milk until smooth.
10. Step 10: Pour the custard mixture into the pre-baked tart shells, filling them evenly.
11. Step 11: Return the tarts to the oven and bake for another 20 minutes until the custard is set but still slightly jiggly in the center.
12. Step 12: Let the tarts cool completely, then sprinkle toasted coconut flakes on top before serving.

Tips & Variations

• Use fresh pandan leaves and blend them to extract juice as a natural alternative to pandan extract.
• For extra texture, fold some finely chopped nuts into the custard filling.
• Make sure the butter is cold when rubbing it into the flour to achieve a flaky tart crust.
• Serve these tarts chilled for a refreshing finish or at room temperature for softer custard.

Storage

Store the tarts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or enjoy them chilled. The crust may soften over time, so it’s best to consume them within a couple of days for optimal 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 prepared and refrigerated for up to 24 hours before rolling out and baking.

Is pandan extract necessary, or can I omit it?

Pandan extract provides the unique floral aroma essential to this recipe, but if you can’t find it, you may substitute with a small amount of vanilla extract, though the flavor will be different.

Thai Pandan Coconut Tarts Recipe

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4.4 from 58 reviews

These Thai Pandan Coconut Tarts combine a delicate buttery pastry with a fragrant pandan-infused coconut custard, finished with a crunchy toasted coconut topping. This dessert beautifully balances subtle sweetness and tropical flavors, perfect for an exotic treat.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6–8 tarts 1x
• Category: Dessert
• Method: Baking
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Pastry Dough

• 150g all-purpose flour
• 50g powdered sugar
• pinch of salt
• 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 Oven: Set your oven to 180°C (350°F) to prepare it for baking the tart shells and custard later.
2. Make Pastry Dough: In a mixing bowl, combine the all-purpose flour, powdered sugar, and a pinch of salt. Add cold unsalted butter and rub it into the flour mixture with finger tips until it resembles coarse crumbs. Stir in the egg yolk and 2-3 tablespoons of cold water until a dough forms.
3. Chill Dough: Wrap the dough in plastic wrap and place in the refrigerator for 30 minutes to firm up, making it easier to handle and roll out.
4. Prepare Tart Shells: Roll out the chilled dough on a lightly floured surface and cut into circles suitable to fit your tart pans. Press the dough circles into the tart pans evenly, then pierce the base of each shell with a fork to prevent bubbling during baking.
5. Bake Tart Shells: Place tart pans on a baking tray and bake in the preheated oven for 15-20 minutes, or until the shells turn golden brown. Remove from oven and let cool slightly.
6. Make Custard Filling: In a bowl, whisk together the eggs, granulated sugar, pandan extract, and coconut milk until fully combined and smooth.
7. Fill Tart Shells: Pour the pandan coconut custard mixture evenly into each pre-baked tart shell.
8. Bake Custard Tarts: Return the filled tart shells to the oven and bake for another 20 minutes, or until the custard is fully set and slightly firm to touch.
9. Cool and Garnish: Allow the tarts to cool completely before carefully removing them from the pans. Sprinkle toasted coconut flakes on top for added texture and flavor just before serving.

Notes

• Chilling the dough is crucial for flaky tart shells and easy handling.
• Use fresh pandan extract for the best aromatic flavor.
• Ensure the custard is fully set before cooling to avoid watery filling.
• To toast coconut flakes, spread them on a baking sheet and bake at 160°C (320°F) for 5-7 minutes, stirring occasionally, until golden brown.
• These tarts are best enjoyed within 2 days; store refrigerated in an airtight container.

Keywords: Thai tarts, pandan coconut tarts, pandan dessert, coconut custard tart, Thai pastry, tropical dessert