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Coconut Pandan Tart

Irresistible Coconut Pandan Tart: A Texture Lover's Dream

Coconut Pandan Tart is a delightful dessert, offering a unique blend of creamy coconut custard and fluffy pandan cream, perfect for indulgence.
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Prep Time 30 minutes
Cook Time 55 minutes
Chilling Time 2 hours
Total Time 3 hours 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Malaysian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tart Crust
  • 2 cups All-Purpose Flour Substitution: Can be replaced with a gluten-free flour blend for a gluten-free version.
  • 1 tsp Salt Essential for balance.
  • 1 cup Butter Substitution: Use vegan butter for a dairy-free option.
  • 1 Egg Substitution: Chia or flaxseed mix may be used for a vegan alternative.
  • 4-6 tbsp Water Use as needed for dough consistency.
For the Coconut Filling
  • 3 large Eggs No suitable substitutes recommended for custard texture.
  • 1/2 cup Butter Substitution: Consider coconut oil for a dairy-free option.
  • 1 cup Fresh Coconut Milk Substitution: Canned coconut milk is acceptable.
  • 1 tbsp Lime Juice Can omit for a sweeter filling.
  • 1 tsp Vanilla Extract Use homemade vanilla extract or omit if preferred.
  • 3/4 cup Caster Sugar Substitution: Granulated sugar can be used, though texture may differ.
  • 1/2 cup Gula Melaka Substitution: Brown sugar is more readily available.
  • 1 cup Fresh Coconut Flakes Substitution: Desiccated coconut works but yields a different texture.
  • 1/2 tsp Salt
  • 1 tbsp Flour Can be omitted for a gluten-free version.
For the Pandan Cream
  • 1 cup Milk Substitution: Use almond or oat milk for a dairy-free option.
  • 1 cup Fresh Coconut Milk Substitution: Canned coconut milk can be used.
  • 1 tsp Vanilla Extract Can be omitted if preferred.
  • 4 large Egg Yolks No direct substitute recommended.
  • 1/2 cup Sugar Can use any granulated sweetener.
  • 2 tbsp Cornstarch Substitution: Arrowroot powder for a similar thickening effect.
  • 1 cup Whipping Cream Substitution: Use coconut cream for a dairy-free option.
  • 1-2 tbsp Pandan Liquid Substitution: Pandan extract, though strength may vary.
Garnish (optional)
  • few Mint Leaves For a refreshing touch.
  • 1/4 cup Desiccated Coconut Adds extra flavor and texture.
  • 1/4 cup Toasted Kerisik Coconut butter for richness.
  • 2 tbsp Gula Melaka 'Caviar' For an elegant finishing touch.

Equipment

  • mixing bowl
  • Tart Pan
  • whisk
  • Saucepan
  • Pastry cutter

Method
 

Step-by-Step Instructions for Coconut Pandan Tart
  1. In a mixing bowl, combine all-purpose flour and salt. Cut in chilled butter until resembling coarse crumbs. Stir in the egg and add water gradually until a tender dough forms. Chill for 30 minutes, roll out, and press into a tart pan. Blind bake at 350°F (175°C) for about 20 minutes until lightly golden.
  2. In a medium bowl, whisk eggs, melted butter, fresh coconut milk, lime juice, vanilla extract, and caster sugar until smooth. Fold in coconut flakes, salt, and flour. Pour the mixture into the cooled tart shell after baking.
  3. Bake the tart at 350°F (175°C) for 25-30 minutes until the filling is set around the edges and slightly jiggly in the center. Cool completely to enhance flavors.
  4. Warm milk and coconut milk in a saucepan. Whisk egg yolks, sugar, cornstarch, and salt in a separate bowl until smooth. Gradually add warm milk into egg yolks, return to saucepan, and cook until thickened—about 5-8 minutes. Add pandan liquid.
  5. Whip the cream until soft peaks form. Fold the whipped cream into the pandan mixture. Spoon the pandan cream over the coconut filling, smoothing the top.
  6. Refrigerate the tart for at least 2 hours. Garnish with mint leaves, desiccated coconut, or toasted kerisik before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 22gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Chill your pastry dough before rolling it for a flaky texture. Bake the filling until set with a jiggle. Gradually mix warm milk into egg yolks to avoid scrambling. Use fresh coconut flakes for the best result. Garnish smartly to enhance presentation.

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