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
Goes well with
Belgian Tripel Ale
local
Vietnamese Iced Coffee with Condensed Milk
international
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
- 55g55g All Purpose Flour, sifted
- 28g28g Butter, cold, cubed
- 6g6g Sugar White
- 10g10g Water, iced
- 1g1g Salt
- 22g22g Egg Yolk, beaten
- 45g45g Coconut Milk
- 20g20g Sugar White
- 1g1g Food Colouring, green, pandan-flavoured essence
- 4g4g Cornstarch
- 8g8g Coconut Flesh, toasted flakes, for garnish, 1
