I’ve been wanting to showcase some local Singaporean flavours in my recipes. In this recipe, it’s going to be pandan!
Growing up, one of my favourite spreads to put on my slice of toast was kaya. Kaya is made from pandan leaves, coconut cream, eggs and a lot of sugar. I love how to the coconut and pandan flavours come together to create the deliciously smooth and silky kaya spread, and so I wanted to play around with this and make it into a tart!
I’m not sure if you’ve ever tried an egg tart, or a soybean tart (the one at Selegie Road used to be my favourite! My mom would always buy those for me), but that was the inspiration behind this recipe.
For the tart shell, I used Caitlin’s (From My Bowl) recipe for her 3 ingredient pie crust. You have to pre-bake the tart shells before pouring the filling in and letting it cool to set. For my tart shells, I just moulded them into a little muffin tray to get the right size and shape!
I think these little tarts are a perfect “sometimes” treat! It’s super easy to make, and when you do, share it with your family and friends! These require a little time to prepare and cool, so I’d recommend starting the prep early!
Coconut Pandan Tarts
Pandan Tart Filling
- 1 can coconut milk
- 3 tbsp coconut sugar
- 1 tbsp pandan paste I made my own
- 3 tbsp arrowroot or cornstarch
- Pinch of salt
- 1/2 tsp vanilla extract
- 1/4 tsp sprirulina optional! for colour
- Prepare the tart shells! Go to From My Bowl to see the ingredients and instructions. I moulded the tart shells into a muffin tray (yield should be 12 in total), and baked the tarts on 190˚C for 15 minutes.
Prepare the Coconut Pandan Filling
- Heat the coconut milk in a saucepan over low heat.
- Once the coconut milk is warm, about 3 minutes, whisk in the arrowroot powder (actually use a whisk or the arrowroot will clump! and the milk must be warm too, not too hot).
- Add in the rest of the ingredients and stir continuously, so the mixture will not stick to the base of the saucepan.
- Let the filling simmer and thicken, for about 7-9 minutes in the saucepan.
- Pour the filling into the tart shells. Let it cool.