Coconut Cream Tart

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 8
• 1 1/4 cups all-purpose flour
• 1/2 cup cold butter, cut into small pieces
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1 1/2 cups sweetened coconut, shredded
• 2 1/2 cups cold milk
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1 pinch salt
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup heavy cream

Recipe

• 1 make crust: preheat oven to 350°f in a food processor, pulse flour, butter, sugar and salt until moist crumbs form; transfer to 9-inch tart pan with removeable bottom. with floured fingers, press evenly into bottom and up sides of pan. freeze until firm, 15 minutes.
• 2 prick crust all over with a fork. bake until golden, 25 minutes, pressing down with a spoon if it puffs up; cool completely, leave oven on.
• 3 make filling: spread 3/4 cup coconut on a rimmed baking sheet. bake until golden, tossing ccasionally, 5-7 minutes. set toasted coconut aside.
• 4 in a medium saucepan, heat 2 cups of the milk and remaining 3/4 cups coconut until milk just begins to simmer. remove form heat, cover; let stand 10 minutes. strain through a sieve, and return milk to saucepan, discard coconut.
• 5 in a medium bowl, whisk together sugar, cornstarch, salt, egg yolks, and remaining 1/2 cup milk until blended. gradually whisk into saucepan.
• 6 bring to a simmer over medium-low heat, whisking constantly until mixture begins to thicken, about 3 minutes. cook, whisking constantly, 1 minute. transfer to a bowl add vanilla. cover and refrigerate until cool, 45 minutes.
• 7 in a medium bowl, with an electric mixer, beat cream on medium until soft peaks form.
• 8 to assemble the tart: sprinkle 1/4 cup of the toasted coconut in crust. spoon cooled filling, mounding slightly, in center. sprinkle another 1/4 cup coconut on filling; top with whippd cream, and garnish with remaining 1/4 cup coconut. refrigerate until ready to serve, at least 30 minutes.
• 9 remove sides of tart pan, and servel.