Vietnamese · Dessert
Pandan Custard Tart
A Vietnamese take on the custard tart, where a buttery shortcrust shell cradles a silky pandan and coconut milk custard, baked until just set and finished with toasted coconut flakes.
$1
25 minsPrep
35 minsCook
160 minsTotal
MediumLevel
Nutrition per serving
360Calories
5.4gProtein
21.2gFat
38.1gCarbs
14.2gSugar
1.1gFiber
294mgSodium
149mgChol
14.2gSat Fat
119mgPotassium
26mgCalcium
2.1mgIron
0.2mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub cold cubed butter into sifted flour, sugar and salt until it resembles breadcrumbs, then bind with iced water into a dough; wrap and chill for 30 minutes.
2
Roll the chilled dough thin and line two 8cm individual tart tins, prick the bases with a fork, and chill again for 10 minutes.
3
Blind bake the tart shells at 190°C for 12 minutes with baking weights, then remove weights and bake a further 5 minutes until pale gold; cool on a wire rack.
4
Whisk egg yolk with coconut milk, sugar, pandan essence and cornstarch until smooth and fully combined.
5
Strain the custard through a sieve into the baked tart shells to remove any lumps.
6
Bake at 160°C for 15-18 minutes until the custard is just set with a slight wobble in the centre.
7
Cool to room temperature, then chill for at least 1 hour until fully set.
8
Scatter toasted coconut flakes over the tarts just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g sifted all purpose flour
- 1 oz28g cold, cubed butter
- 0.2 oz6g sugar white
- 0.4 oz10g iced water
- 0 oz1g salt
- 1 3/81 3/8 egg yolks, beaten (22g)
- 1.6 oz45g coconut milk
- 0.7 oz20g sugar white
- 0 oz1g green, pandan-flavoured essence food colouring
- 0.1 oz4g cornstarch
- 0.3 oz8g toasted flakes, for garnish coconut flesh
