Malaysian Biscuit Tart
A fusion dessert combining the crunch of biscuits with the flakiness of tarts, inspired by Malaysian flavors.
Ingredients
- ●1 1/2 cups Digestive Biscuitscrushed
- ●1 package Tarts
- ●1/4 cup Toasty Coconut Flakes
- ●2 tsp Malaysian Pandan Flavoring
- ●1/2 cup Granulated Sugar
- ●1/4 cup Unsalted Butter, melted
Instructions
- 1
Preheat oven to 350°F (180°C).
- 2
Crush digestive biscuits in a food processor or place in a ziplock bag and crush with a rolling pin.
- 3
In a medium bowl, mix together crushed biscuits, toasty coconut flakes, and pandan flavoring.
- 4
Press the biscuit mixture into the bottom and up the sides of the tart crust.
- 5
Bake for 8-10 minutes, or until lightly browned.
- 6
While the crust is baking, mix together sugar and melted butter in a small bowl.
- 7
Remove the crust from the oven and pour the sugar mixture over the top.
- 8
Return the tart to the oven and bake for an additional 5-7 minutes, or until the sugar is caramelized.
- 9
Allow the tart to cool completely before serving.