Mini Pandan Tarts

Mini tarts with coconut panna cotta and a pandan cream on top


  • Tart Shell
  • 230g Unsalted Butter, Cold
  • 165g Icing Sugar
  • 1 Tsp Vanilla Paste
  • 112g Egg Yolks (6 Large)
  • 400g Plain Flour
  • 50g cocoa powder
  • Pinch Salt
  • Coconut Panna Cotta
  • 375ml coconut milk
  • 1 tbsp powdered gelatin + 4 tbsp cold water
  • ½ cup sweetened condensed milk
  • 1 tsp vanilla extract
  • Pandan cream
  • 100ml thickened/whipping cream
  • 1 tsp pandan extract


  1. Tarts
  2. Add cold butter, vanilla paste and powdered sugar into the bowl of a stand and whip for 5 minutes on high speed using the paddle attachment.
  3. Stop the mixer and scrape down the bowl before you add the egg yolks. Whip for 2 minutes on medium speed.
  4. Scrape down the bowl and add the flour. Mix on low speed until there are no dry ingredients showing. Should take about 2 seconds.
  5. Split the dough into two. Place one half of the dough onto a piece of baking paper. Then add another large piece of baking paper on top. Use a large rolling pin to roll out to a couple mm thin. Place in the fridge. Repeat with the other half of the dough.
  6. Take the first piece of rolled dough out of the fridge and place onto a baking tin. Use 4 inch circle tart cutters. The ones I used a perforated.
  7. Place the tart rings with the dough on the bottom onto a baking tray lined with a perforated silicone baking sheet.
  8. To make the sides of the tart, use a knife to cut 1 ½ inch strips of the second rolled out dough. Carefully pick one strip up and line the inside of each tart ring with it. Use a small sharp knife to cut away excess dough before baking for 15 minutes on 170 Celcius. Once baked and golden, allow to cool completely.
  9. Coconut Panna Cotta
  10. To make the panna cotta add the gelatin and water into a small mixing bowl and mix until well combined. Allow to sit and bloom (rest) for 5 minutes before microwaving for 30 seconds. Set aside.
  11. Place the coconut milk, sweetened condensed milk and vanilla extract into a mixing bowl and use a whisk to combine. Add the gelatine and use the whisk to combine everything together. Pour the mixture into the bake tart shells and allow to set in the fridge for an hour.
  12. Pandan Cream
  13. Add all ingredients into a large mixing bowl and whip to stiff peaks using a hand held mixer.
  14. Add the cream into a large piping bag fitted with a Wilton #104 Petal tip. Place each tart shell onto a cake turn table and spin with one half as you pipe the cream using the other hand with the fat end of the petal tip facing down.