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Thai Pandan Coconut Tarts

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Delightful Thai Pandan Coconut Tarts with a buttery crust and creamy coconut filling, infused with fragrant pandan.

Ingredients

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  • 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

  1. Preheat your oven to 350°F (175°C).
  2. Combine the flour, sugar, and salt in a mixing bowl.
  3. Add the softened butter and mix until it resembles coarse crumbs.
  4. Add the egg yolk and pandan juice, and mix until a dough forms.
  5. Press the dough evenly into tart pans, creating an even layer.
  6. Bake for about 15 minutes until edges are lightly golden.
  7. Whisk together the coconut milk, cornstarch, sugar, vanilla extract, salt, and eggs until smooth.
  8. Pour the coconut mixture into each tart crust.
  9. Bake for an additional 20-25 minutes until filling is set and slightly jiggle in the center.
  10. Cool the tarts in their pans for 10 minutes, then transfer to a wire rack.

Notes

Serve with whipped cream or toasted coconut flakes. Pair with tropical fruits and jasmine tea.

Nutrition

Find it online: https://ameliasweets.com/2026/04/15/thai-pandan-coconut-tarts/

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