Description
Delicious Thai pandan coconut tarts with a flaky crust and a creamy, aromatic filling.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1 egg yolk
- 2 tablespoons pandan juice
- 1 can (400ml) coconut milk
- 1/4 cup cornstarch
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 eggs
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, sugar, and salt. Add the butter and mix until crumbly.
- Add egg yolk and pandan juice, mix until a dough forms.
- Press the dough into tart pans and bake for 15 minutes.
- In another bowl, combine coconut milk, cornstarch, sugar, vanilla, salt, and eggs. Whisk until smooth.
- Pour the filling into the tart crusts and bake for an additional 20-25 minutes.
- Cool the tarts before serving.
Notes
- Make sure to use fresh pandan juice for the best flavor.
- These tarts are best served chilled.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 tart
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg