Custard Tart
Makan Tengah Hari • Malaysia
How to Make Custard Tart (Traditional & Healthy Version)
Custard Tart, known locally as 'Tat Kastard', is a beloved dessert that has found its way into the daily teatime rituals of Malaysians, especially in multicultural regions like Penang and Kuala Lumpur. While its roots trace back to colonial influences, Malaysians have given this tart a unique spin by incorporating aromatic local ingredients such as pandan leaves and santan (coconut milk). The result is a creamy, fragrant, and slightly sweet treat that pairs beautifully with a cup of teh tarik or kopi o panas. What makes the Malaysian Custard Tart stand out is its delicate balance of textures and flavors. The crust is tender yet crisp, giving way to a silky custard filling that’s subtly perfumed with pandan and a touch of vanilla. Not only is this tart a nostalgic favorite at local bakeries and festive gatherings, but it’s also a healthier alternative to many commercial pastries. By using fresh, wholesome ingredients and reducing added sugars, you can indulge in this classic treat without guilt. Perfect for lunch or as a light snack, the Custard Tart celebrates Malaysia’s rich culinary heritage and love for fusion desserts.
Bahan-bahan(untuk 1 medium tart per serving)
- 1/2 cup All-purpose flour (tepung gandum)
- 2 tbsp Unsalted butter (mentega)
- 1 Egg yolk (kuning telur)
- 1/3 cup Low-fat milk (susu rendah lemak)
- 1 tbsp Cornstarch (tepung jagung)
- 1 Pandan leaf (daun pandan, tied in a knot) - pilihan
- 2 tbsp Santan (light coconut milk) (for local flavor) - pilihan
- 1/4 tsp Vanilla essence (optional) - pilihan
- 2 tbsp Sugar (fine) (gula halus, reduce for healthier version)
- a pinch Salt (secukup rasa)
Arahan
- 1
Prepare the tart crust: In a bowl, combine all-purpose flour, a pinch of salt, and cold unsalted butter. Rub the butter into the flour until the mixture resembles breadcrumbs.
5 minutes
Use cold butter for a crispier crust.
- 2
Add egg yolk to the crumbly mixture and knead gently until a soft dough forms. Wrap and chill for 10 minutes.
10 minutes
Do not overwork the dough to prevent toughness.
- 3
Roll out the dough and press into tart molds. Prick the base with a fork. Bake at 180°C for 10 minutes or until lightly golden.
10 minutes
Blind-bake with parchment paper and beans for an even base.
- 4
Prepare the custard: In a saucepan, combine milk, santan, pandan leaf, and sugar. Heat gently until sugar dissolves and mixture is fragrant. Remove pandan leaf.
5 minutes
Infuse longer for a stronger pandan aroma.
Kenapa hidangan ini sihat
Choosing whole, minimally processed ingredients makes this tart a lighter choice for those watching their calorie intake. By using less butter, more milk, and natural flavorings like pandan, you get a dessert that satisfies without overwhelming your diet. Lower sugar content and the use of santan support a balanced, nutrient-rich treat that fits well into a healthy Malaysian diet.
This Malaysian Custard Tart is lower in fat and sugar compared to traditional recipes, thanks to the use of low-fat milk and reduced sugar. The addition of santan (coconut milk) not only imparts a creamy texture but also provides medium-chain triglycerides (MCTs), which are metabolized more efficiently by the body. Eggs in the custard filling are a great source of protein and essential vitamins such as B12 and D. Pandan leaves add antioxidants and a natural fragrance without calories.
Petua
- 💡Tip 1: For a flakier crust, use very cold butter and chill the dough before baking.
- 💡Tip 2: Strain the custard before filling the tart shells for an extra silky finish.
- 💡Tip 3: Add a few drops of natural pandan extract if fresh leaves are unavailable.
Penyimpanan & hidangan
Store Custard Tarts in an airtight container in the refrigerator for up to 3 days. Serve chilled or at room temperature for best texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 220.0 kcal |
