Vietnamese Coconut Pandan Custard Tart with Candied Ginger
Prep 20 min · Cook 25 min · Serves 2 · medium
A sophisticated Southeast Asian dessert featuring silky pandan-infused coconut custard set in a buttery, crispy shell, topped with bright candied ginger and toasted sesame seeds. The delicate floral pandan flavor pairs beautifully with creamy coconut and warming ginger spice.
Ingredients
- 0.75 cup All-purpose flour, for tart shell
- 4 tablespoons Unsalted butter, cold, cubed
- 1 whole Egg yolk, for crust
- 0.25 teaspoon Sea salt
- 2 tablespoons Cold water, for crust
- 0.75 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
- 0.25 teaspoon Lime zest
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