Description
Indulge in the perfect balance of fragrant pandan, rich coconut, and a flaky crust with these quick and easy Thai Pandan Coconut Tarts – a delectable bite-sized treat!
Ingredients
– 2 cups all-purpose flour
– 1/2 cup unsalted butter, chilled and cubed
– 1/4 cup granulated sugar
– 1 egg
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 2 cups coconut milk
– 3/4 cup granulated sugar
– 2 tablespoons cornstarch
– 1/4 teaspoon pandan extract
– 1 cup toasted coconut flakes
Instructions
1. In a food processor, pulse the flour, butter, 1/4 cup sugar, egg, vanilla, and salt until a dough forms. Wrap and chill for 30 minutes.
2. Preheat oven to 375°F (190°C). Grease a 12-cup mini muffin tin.
3. Roll the dough into 1-inch balls and press into the prepared muffin cups, forming a shell.
4. In a saucepan, whisk together the coconut milk, 3/4 cup sugar, and cornstarch. Cook over medium heat, stirring constantly, until thickened, about 5 minutes. Remove from heat and stir in the pandan extract.
5. Spoon the coconut filling into the prepared tart shells.
6. Bake for 18-20 minutes, until the crust is golden brown. Let cool completely.
7. Top the tarts with toasted coconut flakes before serving.
Notes
For a more pronounced pandan flavor, you can also add 1-2 drops of pandan extract to the dough. These tarts can be stored in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 30
- Cook Time: 20
- Category: Cookies, Bars & Brownies
- Method: Baking
- Cuisine: Thai