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
– 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
1. In a food processor, pulse the flour, butter, and 1/4 cup sugar until mixture resembles coarse crumbs.
2. Add the egg yolk and ice water, and pulse until the dough just begins to come together.
3. 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.
4. Preheat oven to 375°F. Grease a 12-cup mini tart pan.
5. 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.
6. 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.
7. Spoon the pandan coconut filling into the prepared tart shells.
8. Bake for 18-20 minutes, until the crust is golden brown. Allow to cool completely before serving.
Notes
For a more vibrant green color, add a few drops of green food coloring to the pandan filling. The tarts can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 20
- Category: Pies & Pastries
- Method: Baking
- Cuisine: Thai