Vietnamese Coconut Pandan Custard Tart with Candied Ginger

Ingredients

• 3/4 cup all-purpose flour, for tart shell
• 4 tablespoons unsalted butter, cold, cubed
• 1 whole egg yolk, for crust
• 1/4 teaspoon sea salt
• 2 tablespoons cold water, for crust
• 3/4 cup coconut milk, full-fat, canned
• 1 teaspoon pandan extract
• 1 whole egg, for custard
• 1 whole egg yolk, for custard
• 2 tablespoons honey
• 1 tablespoon cornstarch, for thickening
• 2 tablespoons candied ginger, finely diced
• 1 tablespoon sesame seeds, white, toasted
• 1/4 teaspoon lime zest, for garnish

Instructions

1. 1

   Make tart shells: Mix flour and salt. Cut in cold butter until mixture resembles coarse breadcrumbs with some pea-sized pieces. Add egg yolk and water, mix until dough just comes together. Divide between two 4-inch tartlet pans, press firmly into bottom and sides. Chill 20 minutes.

2. 2

   Preheat oven to 375°F (190°C). Prick tart shells with fork and bake 10-12 minutes until light golden. Remove and reduce oven temperature to 325°F (165°C).