Chef Cheryl Koh’s Pandan Coconut Tart using European cream

This festive season, add European cream to your recipe for a decadent touch – just like Les Amis Group’s pastry chef Cheryl Koh with her Pandan Coconut Tart.

Tarte pâtisserie’s pastry chef Cheryl Koh, who was lauded as the Best Pastry Chef in Asia during Asia’s 50 Best Restaurants’s 2016 awards, raved about European cream, saying, “It is a wonderfully versatile ingredient to work with.” 

“Right from the beginning to the end of a dessert – be it for a cream, mousse or confectionery – cream is the ingredient that helps me add to the products I make.”

One such creation is Koh’s Pandan Coconut Tart, which utilises European cream to great effect by introducing an ethereal lightness to the locally inspired dessert.

Pandan Coconut Tart
Serves 8

pie pastry
250g butter
426g cake flour
187g icing sugar
83g eggs
104g ground almonds

coconut pastry cream
232g milk
100g fresh coconut
47g egg yolks
36g sugar
19g cornflour

coconut frangipani cake
148g butter, melted
155g sugar
148g eggs
92g dessicated coconut
92g ground almonds
31g flour
333g coconut
European cream

pandan essence
150g pandan leaves
75g water

pandan cream
100g fresh coconut
350g milk
178g sugar
333g egg yolks
44g pandan essence

pandan butter cream icing
74g pandan essence
308g sugar
60g water
154g egg whites
463g butter

coconut mousse
94g egg yolks
94g sugar
300g milk
6.2g gelatine
100g fresh coconut
1g sea salt
440g whipped cream

assembly