In a mixing bowl, combine all-purpose flour and a pinch of salt. Cut in cold butter until the mixture resembles coarse breadcrumbs. In a separate bowl, whisk an egg with ice-cold water, and add to the flour mixture. Mix just until combined, form the dough into a disc, wrap it in plastic, and refrigerate for 30 minutes to chill.

Preheat your oven to 180°C (350°F). On a floured surface, roll out the chilled pastry to about 3mm thick and line a tart tin with it. Prick the base with a fork to prevent bubbling, then bake in the preheated oven for 15-20 minutes until golden brown. Let the crust cool completely before adding the filling.

In a large bowl, whisk together eggs, melted butter, fresh coconut milk, lime juice, vanilla extract, and both sugars—caster and gula melaka. Stir in the coconut flakes, a pinch of salt, and the flour until the mixture is smooth and well combined. This luscious coconut filling is ready for the tart shell.

Carefully pour the smooth coconut filling into the pre-baked tart crust. Return the assembled Coconut Pandan Tart to the oven and bake for 25-30 minutes until the filling is set and a little puffed. The top should be firm but still slightly wobbly in the center when done. Allow the tart to cool completely.

In a saucepan over low heat, whisk together milk, coconut milk, vanilla, a pinch of salt, egg yolks, sugar, and cornstarch. Cook gently while continuously stirring until the mixture thickens and coats the back of a spoon—this should take about 5-8 minutes. Once thickened, remove from heat and let cool slightly.

Fold whipped cream into the slightly cooled pandan mixture gently until combined. Spread the pandan cream evenly over the cooled coconut filling on your tart. For the best texture and flavor, chill the Coconut Pandan Tart in the refrigerator for at least an hour before serving.