Thai Pandan Coconut Tarts Recipe

Introduction

Thai Pandan Coconut Tarts offer a delightful blend of fragrant pandan and creamy coconut custard nestled in a buttery tart shell. These treats bring a taste of Thailand to your kitchen with their sweet, tropical flavors and crisp texture.

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 together the flour, powdered sugar, and a pinch of salt.
3. Step 3: Add the cold butter to the flour mixture and rub it in with your fingers until it resembles coarse crumbs.
4. Step 4: Stir in the egg yolk and cold water until the dough forms a smooth ball.
5. Step 5: Wrap the dough in plastic wrap and chill it in the refrigerator for 30 minutes.
6. Step 6: Roll out the chilled dough on a lightly floured surface and cut into circles 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 bubbling.
8. Step 8: Bake the tart shells for 15-20 minutes until they turn golden brown. Remove from the oven and let them cool slightly.
9. Step 9: Meanwhile, whisk together the eggs, granulated sugar, pandan extract, and coconut milk until smooth.
10. Step 10: Pour this custard mixture into the pre-baked tart shells.
11. Step 11: Return the tarts to the oven and bake for another 20 minutes or until the custard is set.
12. Step 12: Allow the tarts to cool completely before sprinkling toasted coconut flakes on top for an added crunch and flavor.

Tips & Variations

• Use pandan extract sparingly as it is quite concentrated; fresh pandan leaves can be blended and strained for a natural alternative.
• Chill the dough well to prevent shrinking during baking and to ensure a crisp tart shell.
• For a nuttier flavor, try adding a teaspoon of ground toasted coconut into the custard mixture.
• Serve these tarts chilled or at room temperature for the best flavor and texture.

Storage

Store the tarts in an airtight container in the refrigerator for up to 3 days. Before serving, let them come to room temperature or enjoy chilled. Leftover tart shells and custard can be stored separately for up to 2 days and assembled fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pandan juice instead of pandan extract?

Yes, you can use canned pandan juice, but adjust the quantity since it is less concentrated than extract. Start with 1 to 1.5 tablespoons and adjust to taste.

How do I prevent the tart shells from getting soggy?

Pre-baking the tart shells until golden before adding the custard helps keep them crisp. Also, avoid overfilling the shells with custard to prevent moisture buildup.