Low Carb Pandan Coconut Tart

There are many times I experiment with new recipes. Recently I was in Malaysia and I saw some of my friends trying out a green pandan coconut tart. According to them it was delicious and so over the next couple of weeks I’ve been mulling over how to replicate the tart.

Of course not having tasted the tart I could only guess what would go into it. But in the end it was not too difficult an effort as I used a sweet tart pastry that I’ve done before, and I simply guessed at what the filling ought to be composed of.

The tart shell is actually a press-in dough, so it doesn’t actually need to be shaped and rolled out. However if you are obsessed as I am over evenness, you can roll out the dough between baking paper, chill the dough for a while, then line the tart pan with the dough. And the holes you make or the edges that fall off in the transfer can be pressed back in the pan! I love how forgiving the dough is.

Of course I couldn’t wait for the tart to come out of the oven. And once I tasted it, I was…well…disappointed. It seemed moist but somehow the mouthfeel of the filling was a little off. So after my trial slice, I threw the tart into the fridge and went out. When I came home I was a little peckish as it was tea-time and so I helped myself to another slice and this time it was freaking amazing! I think somehow the refrigeration added that dimension of cold solidity that the tart needed. The family loved the tart and so I’m posting this recipe as a cold dessert! It only seems to work this way.

Low Carb Pandan Coconut Tart

  • Servings: 8
  • Difficulty: Moderate
  • Print

Ingredients

Tart Shell

  • 1 1/2 cups of almond flour
  • 1/3 cup sugar substitute (I used Swerve)
  • 1/4 tsp salt
  • 60g butter
  • 1 egg white

Tart filling

  • 150g freshly grated coconut
  • 1/2 cup monkfruit sweetener
  • 2 eggs and one egg yolk
  • 1/3 cup whipping cream
  • 1/4 tsp salt
  • 1 tsp pandan paste

Method

  1. Preheat the oven to 170 deg C.
  2. Place the almond flour, sugar substitute, butter and salt in a food processor. Pulse till the mixture is in small pellets. Add the butter and continue to pulse till the dough is mixed.
  3. You can press in the dough into the tart pan. Alternatively, roll the dough into a ball, then roll out between 2 sheets of baking paper into a large circle. Refrigerate for about 15 minutes. Peel off one layer of baking paper and turn the circle of dough into the tart pan. The dough can be repeatedly handled and any tears or holes can be mended and evened out. Prick the base of the tart shell with a fork several times.
  4. Bake the tart shell open for 8 minutes. When done, remove from oven and allow it to cool down. Bring oven temperature up to 180 deg C.
  5. Mix the grated coconut, monkfruit sweetener and salt together, breaking up any clumps.
  6. Beat the eggs, cream and pandan paste together. Mix together with the grated coconut and sweetener mixture. Pour into the tart shell.
  7. Bake for 25 minutes at 180 deg C. Cover lightly with a piece of aluminum foil for the first 15 minutes, then remove halfway so that the crust does not get burnt.
  8. Remove from oven and cook down. Chill in the refrigerator for at least 2 hours, then serve chilled.

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