700grams Plain Flour
6g My Blue Tea’s Pandan Powder
50grams Icing Sugar
3 Egg yolks
1 Egg whisked (for egg wash)
1 teaspoon Salt
Extra 100g mixed with 50g icing sugar for dusting and rolling. (You may need extra)
Optional: For a darker green colour in your pastry, use few drops of green food colouring.
Ingredients for Coconut Topping:
1 cup Desiccated Coconut
200g Shredded Coconut
200g Palm Sugar
2 knots of Fresh Pandan leaves
2 Cups Water
Method for Coconut Topping:
- On a medium heated pan, add water and palm sugar and let the water simmer which will slowly melt the palm sugar.
- Stir and breakdown the palm sugar into the water as the sugar melts completely. If the syrup is too thick add some water to loosen it up.
- Add the desiccated and shredded coconut and keep stirring till the mixture thickens and the coconut soaks up all the sugar syrup.
- Allow mixture to cool slightly before quenelling (into a round ball and set onto tart indent).
Methods for Tart Base:
- Line baking trays with aluminum foil and baking paper
- Sift icing sugar, flour, pandan powder and salt into a large bowl.
- Work butter into flour with your fingers until well combined. Dough may be alittle crumbly and moist.
- Add yolks & egg and knead into dough then put on to floured surface and knead till well mixed.
- Knead pastry into dish, then wrap in clingwrap and leave in fridge for 30mins.
- Roll the pastry into 1cm thick layer and use pineapple tart cutter and place cut pastry onto baking trays.
- Using quenelling method (with two spoons), scoop 1/2 tsp of coconut mixture and shape the coconut topping into a small ball to fit the tart indent.
- Brush entire tarts with egg wash.
- Bake for
- Allow tarts to cool then, keep in sealed container for up to 3 weeks.