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Thai Pandan Coconut Tarts

These Thai Pandan Coconut Tarts combine creamy coconut custard with the bright flavor of pandan in a flaky, buttery shell—perfect for midweek baking or special occasions.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 tarts
Course: Baking, Dessert
Cuisine: Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

For the tart shell
  • 150 g all-purpose flour
  • 50 g powdered sugar
  • 100 g unsalted butter, cold Make sure the butter is cold for a flaky crust.
  • 1 large egg yolk
  • 2-3 tablespoons cold water Add as needed to form the dough.
For the custard
  • 3 large eggs
  • 100 g granulated sugar
  • 100 ml coconut milk
  • 2 tablespoons pandan extract Adjust quantity based on strength of extract used.
  • 50 g toasted coconut flakes Add on top after baking.

Method
 

Preparation of Tart Shell
  1. Preheat the oven to 180 degrees C (350 degrees F).
  2. In a bowl, mix flour, powdered sugar, and a pinch of salt.
  3. Add cold butter and rub it into the flour until crumbly.
  4. Stir in egg yolk and cold water until the dough forms.
  5. Chill the dough for 30 minutes.
  6. Roll out the dough and cut into circles to fit tart pans.
  7. Press the dough into the pans and pierce with a fork.
  8. Bake for 15-20 minutes until golden brown.
Preparation of Custard
  1. Whisk together eggs, sugar, pandan extract, and coconut milk.
  2. Pour the mixture into the baked tart shells.
  3. Bake for an additional 20 minutes until set.
  4. Let cool before adding toasted coconut flakes on top.

Notes

Serve these little tarts warm or at room temperature. They pair wonderfully with strong tea or coffee.