Description
Discover the delightful recipe for Thai Pandan Coconut Tarts, a delicious treat that combines the flavors of coconut and pandan in a crispy tart shell.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1 large egg yolk
- 2 tablespoons cold water
- 1 cup coconut milk
- 1/2 cup granulated sugar
- 1/4 cup pandan juice (from pandan leaves or pandan extract)
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 large egg
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl, combine the flour, powdered sugar, and salt. Add the softened butter and mix until crumbly.
- Stir in the egg yolk and cold water until the dough comes together.
- Press the dough into the bottom and up the sides of a 12-cup muffin tin to form tart shells. Prick the bottoms with a fork.
- Bake for 15 minutes or until lightly golden. Remove from the oven and let cool.
- In a saucepan over medium heat, whisk together the coconut milk, granulated sugar, pandan juice, cornstarch, and salt. Cook, stirring constantly, until the mixture thickens and bubbles. Remove from heat and let cool slightly.
- In a separate bowl, whisk the egg. Gradually add the warm coconut mixture to the egg, whisking continuously to prevent curdling.
- Pour the filling into the cooled tart shells, filling each about three-quarters full.
- Bake for an additional 15-20 minutes, or until the filling is set.
- Let the tarts cool completely before removing them from the muffin tin.
- Serve chilled or at room temperature.
Notes
- For a richer flavor, try adding a teaspoon of vanilla extract to the filling.
- You can also top the tarts with toasted coconut flakes or fresh fruit for added texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 tart
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Thai Pandan Coconut Tarts, dessert, Thai recipe