Description
Indulge in the fragrant flavors of Thai pandan and creamy coconut with these easy-to-make homemade coconut tarts. Perfect as a sweet treat for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1 egg yolk
- 2 tablespoons ice water
- 1 cup coconut milk
- 1/2 cup granulated sugar
- 2 tablespoons pandan extract
- 1/4 teaspoon salt
Instructions
- In a food processor, pulse the flour, butter, and 1/4 cup sugar until mixture resembles coarse crumbs.
- Add the egg yolk and ice water, and pulse until the dough just begins to come together.
- Turn the dough out onto a lightly floured surface and gently knead until it forms a smooth ball. Wrap in plastic and refrigerate for at least 30 minutes.
- Preheat oven to 375°F. Grease a 12-cup mini tart pan.
- On a lightly floured surface, roll the dough out to 1/8-inch thickness. Cut out circles and press them into the prepared tart pan.
- In a saucepan, whisk together the coconut milk, 1/2 cup sugar, pandan extract, and salt. Cook over medium heat, stirring frequently, until thickened, about 10 minutes.
- Spoon the pandan coconut filling into the prepared tart shells.
- Bake for 18-20 minutes, until the crust is golden brown. Allow to cool completely before serving.
Notes
- Chill the dough before rolling for better texture.
- Use fresh pandan extract for a stronger flavor.
- These tarts are best served chilled.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 tart
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg