Print

Coconut Tarts with Pandan Custard

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delightful tarts featuring a sweet coconut shell filled with rich pandan-infused custard.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 cup unsalted butter, softened
  • 1 egg yolk
  • 1/4 teaspoon salt
  • 1 cup coconut milk
  • 4 tablespoons pandan juice (or pandan essence)
  • 3/4 cup sugar
  • 4 egg yolks
  • 2 tablespoons cornstarch
  • 1/2 cup shredded coconut

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix the all-purpose flour, powdered sugar, and salt. Cut in the softened butter until crumbly. Incorporate the egg yolk and mix until a dough forms.
  3. Roll out the dough on a lightly floured surface and fit into tartlet pans. Bake for 10-12 minutes until lightly golden.
  4. In a saucepan, whisk together the coconut milk, pandan juice, sugar, and egg yolks. Cook over medium heat, stirring continuously, until thickened.
  5. Add cornstarch mixed with water to the custard, stirring continuously until it reaches a luscious consistency.
  6. Pour the pandan custard into the pre-baked tart shells, filling them up. Bake for an additional 10-15 minutes until set.
  7. Let the tarts cool, then top with shredded coconut. Serve and enjoy!

Notes

Store tarts in an airtight container in the fridge for up to three days. Add shredded coconut just before serving for crunch.

Nutrition

Find it online: https://recypez.com/coconut-tarts-with-pandan-custard/

Scroll to Top