Description
Indulge in the captivating aroma and creamy texture of these homemade Thai Pandan Coconut Tarts, a delightful bite-sized dessert that’s perfect for any occasion.
Ingredients
– 2 cups all-purpose flour
– 1/2 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
– 1/4 tsp salt
– 1 cup coconut milk
– 1/2 cup pandan leaf puree
– 1/2 cup granulated sugar
– 2 large eggs
– 1/4 tsp salt
Instructions
1. In a food processor, pulse the flour, butter, 1/4 cup sugar, 1 egg, vanilla, and salt until the mixture forms a dough. Wrap the dough in plastic and chill for at least 30 minutes.
2. In a saucepan, combine the coconut milk, pandan puree, 1/2 cup sugar, 2 eggs, and 1/4 tsp salt. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes.
3. Preheat the oven to 375°F (190°C). Grease a 12-cup mini tart pan.
4. Roll the chilled dough into 1-inch balls and press them into the prepared tart pan, forming small tart shells.
5. Spoon the pandan coconut filling into the tart shells, filling them almost to the top.
6. Bake for 18-20 minutes, or until the tarts are lightly golden. Allow to cool completely before removing from the pan.
Notes
These tarts can be stored in an airtight container at room temperature for up to 3 days. For a more intense pandan flavor, add 1-2 tsp of pandan extract to the filling.
- Prep Time: 30
- Cook Time: 20
- Category: Pies & Pastries
- Method: Baking
- Cuisine: Thai