Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cold unsalted butter, cut into small cubes
- 1/4 cup powdered sugar
- 1 teaspoon pandan extract
- 1 cup full-fat coconut milk
- 1/4 cup sugar
- 1 teaspoon agar-agar powder
- pinch of salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a mixing bowl, combine 1 cup of all-purpose flour, ½ cup of cold unsalted butter cubes, and ¼ cup of powdered sugar.
- Use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs.
- Press this mixture into mini tart pans evenly across the bottom and up the sides.
- Place your prepared tart shells in the preheated oven and bake for about 15-20 minutes until they're lightly golden.
- Remove from oven and let cool while you prepare the filling.
- In a medium saucepan over low heat, combine 1 cup of coconut milk, ¼ cup of sugar, and 1 teaspoon of pandan extract.
- Stir gently until sugar dissolves completely.
- Sprinkle in 1 teaspoon of agar-agar powder while continuously stirring.
- Allow this mixture to simmer gently for about 3-5 minutes until it thickens slightly.
- Remove it from heat and let it cool for about 10 minutes before pouring into the cooled tart shells.
- Carefully pour your pandan-coconut filling into each tart shell.
- Refrigerate for at least two hours or until fully set.
- Once chilled and set, garnish with toasted coconut flakes or fresh fruit like mango slices before serving.
Notes
Store tarts in an airtight container.
Reheat in oven for best results.
Serve with fresh mango slices.
Use fresh pandan leaves for flavor.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 150 kcal
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 25mg