Lemongrass Pandan Kaya Tartlets

Instructions

1. 1

   For the tart dough: In a mixing bowl, combine flour and sugar. Cut in the cold butter with your fingertips or a pastry blender until the mixture resembles coarse crumbs.

   ~5 min
2. 2

   Add the egg yolk and gradually add ice water, a tablespoon at a time, until the dough just comes together. Do not overmix.

   ~3 min
3. 3

   Shape the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.

   ~30 min
4. 4

   Preheat oven to 180°C (350°F). Lightly grease a 12-cup muffin tin.

5. 5

   Roll out the chilled dough on a lightly floured surface to about 3mm thickness. Cut out circles to fit the muffin tin cups. Press the dough into the cups, trimming any excess.

   ~10 min
6. 6

   Prick the bottom of each tart shell with a fork. Line with parchment paper and fill with baking beans or weights.

   ~2 min
7. 7

   Blind bake the tart shells for 15 minutes. Remove the parchment paper and weights, then bake for another 5-7 minutes until lightly golden.

   ~20 min
8. 8

   For the kaya filling: In a saucepan, whisk together the eggs and coconut milk until well combined.

   ~3 min
9. 9

   Add the granulated sugar, pandan leaves, bruised lemongrass, and salt. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 15-20 minutes. Do not boil.

   ~20 min
10. 10

    Strain the kaya mixture through a fine-mesh sieve to remove the pandan leaves and lemongrass. Discard the solids.

    ~2 min
11. 11

    Pour the strained kaya filling into the pre-baked tart shells.

    ~2 min
12. 12

    Bake the filled tartlets for another 15-20 minutes, or until the kaya filling is set but still slightly wobbly in the center.

    ~20 min
13. 13

    Let the tartlets cool completely in the muffin tin before carefully removing them. Serve at room temperature.