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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.

Ingredients

Scale

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

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