Lemongrass-Infused Tart with Pandan Jelly Layer
Ingredients
Lemongrass-infused tart crust
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1 egg yolk
- 2 tablespoons lemongrass paste
- A pinch of salt
Pandan jelly layer
- 1 cup pandan juice
- 1/2 cup water
- 1/2 cup sugar
- 3 tablespoons agar-agar powder
Coconut cream filling
- 1 can (14 oz) coconut milk
- 1/2 cup condensed coconut milk
- 1 teaspoon vanilla extract
- Fresh pandan leaves for garnish
Preparation
Prepare the Lemongrass-infused Tart Crust
In a food processor, combine flour, powdered sugar, and salt. Pulse briefly to mix.
Add cubed butter and lemongrass paste. Pulse until the mixture resembles coarse crumbs.
Add egg yolk and pulse until the dough comes together.
Press the dough into a tart pan, covering the bottom and sides. Chill in the fridge for 30 minutes.
Preheat the oven to 350°F (175°C). Bake the tart crust for about 20 minutes, or until golden brown. Let it cool completely.
Make the Pandan Jelly Layer
In a saucepan, combine pandan juice, water, and sugar. Stir over medium heat until the sugar dissolves.
Sprinkle agar-agar powder over the liquid mixture and whisk to combine.
Bring the mixture to a gentle boil, then reduce the heat and simmer for 5-7 minutes, stirring occasionally.
Remove from heat and let the mixture cool slightly.
Pour the pandan jelly mixture over the cooled tart crust. Allow it to set in the fridge for at least 1 hour.
Prepare the Coconut Cream Filling
In a bowl, whisk together coconut milk, condensed coconut milk, and vanilla extract until smooth.
Gently spread the coconut cream filling over the set pandan jelly layer.
Garnish and Serve
Chill the tart in the fridge for an additional 2-3 hours, or until the coconut cream layer is set.
Before serving, garnish with fresh pandan leaves for an extra touch of flavor and presentation.
Slice and enjoy the lemongrass-infused tart with pandan jelly layer!
