Pandan egg tart

4 servings
15 min
20 min
Very Easy


Number of serving: 4

Tart Crust:

250 g flour

15 g milk powder

60 g caster sugar

170 g butter

40 g beaten egg

12/teaspoon vanilla essence


340 ml water

2 blades of pandan leaves

120 g caster sugar

4 eggs

3 tablepsoons of pandan juice

1/2 teaspoon pandan paste (omitted)


  • To make crust :
    Combine flour, milk powder and caster sugar. Rub in flour until mixture resembles bread crumbs. Add in beaten eggs and knead to form dough. Wrap with plastic wrap and refrigerate for 30 minutes.
  • To make filling:
    Bring water, sugar and pandan leaves to boil, remove leaves and cool syrup. Whisk eggs and combine with cooled syrup from step 1 and the rest of the filling ingredients. Sieve filling and pour into tart cases. Bake in preheated oven at 180C for 18-22 minutes.


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