1. 1. In a food processor, combine the flour, butter, 1/4 cup sugar, and salt. Pulse until the mixture resembles coarse crumbs.

2. 2. Add the ice water, 1 tablespoon at a time, and pulse until the dough just begins to hold together.

3. 3. Shape the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

4. 4. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin.

5. 5. In a saucepan, combine the coconut milk, 1/2 cup sugar, pandan extract (or fresh pandan leaves), and 1/4 teaspoon salt. Cook over medium heat, stirring constantly, until the mixture thickens, about 10-15 minutes.

6. 6. Roll out the chilled dough to 1/8-inch thickness and cut out 12 circles using a 4-inch round cookie cutter.

7. 7. Press the dough circles into the prepared muffin cups, pressing up the sides to create a tart shell.

8. 8. Spoon the pandan coconut filling into the tart shells, filling them about 3/4 full.

9. 9. Bake for 20-25 minutes, or until the crust is golden brown and the filling is set.

10. 10. Remove the tarts from the oven and let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

11. 11. Sprinkle the toasted coconut over the top of the tarts before serving.