In a food processor, combine all-purpose flour, confectioners' sugar, and kosher salt until blended. Pulse in cubed unsalted butter until the mixture resembles small peas, then gradually add ice water until the dough comes together. Form the dough into a disk, wrap it in plastic, and refrigerate for at least 1 hour for better texture.

Roll out the chilled dough on a lightly floured surface until it’s about 1/8-inch thick. Drape it over a tart pan and gently press into the edges. Use a piece of plastic wrap to shape the dough neatly and refrigerate it again for 30 minutes to help it maintain its form during baking.

Preheat your oven to 350°F (175°C). Place the tart shell in the oven and bake with pie weights for 25 minutes. Afterward, carefully remove the weights and bake for an additional 15 minutes, or until the crust is golden brown. Allow the tart shell to cool completely before filling.

Blend fresh or frozen pandan leaves with coconut cream until smooth, then strain the mixture. In a separate bowl, whisk together the strained pandan-coconut blend with cornstarch and egg yolks. Meanwhile, in a saucepan, warm the remaining pandan-coconut mixture with granulated sugar and a pinch of salt until it thickens. Combine both mixtures, stir well, and pour into the cooled tart shell.

Cover the filled tart with plastic wrap and refrigerate it for at least 4 hours, preferably overnight. This allows the flavors to meld beautifully while the filling sets, ensuring a perfect consistency for slicing and serving your Thai Pandan Coconut Tart.

In a large bowl, whisk egg whites over simmering water, gradually adding granulated sugar until the mixture reaches 170°F (77°C). Transfer it to a stand mixer, add cream of tartar, and beat until stiff peaks form and the meringue is glossy.

Carefully pipe or spread the meringue over the chilled tart, ensuring it covers the filling completely. Using a kitchen torch or broiler, gently brown the meringue until lightly toasted, taking care not to burn it. Sprinkle with fresh lime zest to enhance its brightness before slicing your Thai Pandan Coconut Tart.