1/2 cup (1 stick) cold unsalted butter cut into small pieces
1/3 cup sugar
1/4 teaspoon salt
1 ½ cups sweetened shredded coconut (4 ounces)
2 ½ cups milk
1/2 cup sugar
3 tablespoons cornstarch
pinch of salt
3 large egg yolks
1 teaspoon vanilla extract
1 cup heavy cream
Directions
Make crust: Preheat oven to 350°. In a food processor, pulse flour, butter, sugar, and salt until moist crumbs form; transfer to a 9-inch tart pan with removable bottom.With floured fingers, press evenly into bottom and up sides of pan. Freeze until firm, 15 minutes.
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.
Make filling: Spread ¾ cup coconut on a rimmed baking sheet. Bake until golden, tossing occasionally, 5 to 7 minutes. Set toasted coconut aside.
In a medium saucepan, heat 2 cups of the milk and remaining ¾ cup coconut until milk just begins to simmer. Remove from heat, cover; let stand 10 minutes. Strain through a sieve, and return milk to saucepan; discard coconut.
In a medium bowl, whisk together sugar, cornstarch, salt, egg yolks, and remaining ½ cup milk until blended. Gradually whisk into saucepan.
Bring to a simmer over medium-low heat, whisking constantly until mixture begins to thicken, about 3 minutes. Cook, whisking, 1 minute. Transfer to a bowl, add vanilla. Cover and refrigerate until cool, 45 minutes.
In a medium bowl, with an electric mixer, beat cream on medium until soft peaks form. To assemble the tart. Sprinkle ¼ cup of toasted coconut in crust. Spoon on cooled filling, mounding slightly in center. Sprinkle another ¼ cup coconut on filling; top with whipped cream, and garnish with remaining ¼ cup coconut. Refrigerate until ready to serve, at least 30 minutes. Remove sides of tart pan, and slice.
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