Coconut Cream Tart

  1. MAKE CRUST: Preheat oven to 350F In a food processor, pulse flour, butter, sugar and salt until moist crumbs form; transfer to 9-inch tart pan with removeable bottom.
  2. With floured fingers, press evenly into bottom and up sides of pan.
  3. Freeze until firm, 15 minutes.
  4. Prick crust all over with a fork.
  5. Bake until golden, 25 minutes, pressing down with a spoon if it puffs up; cool completely, leave oven on.
  6. MAKE FILLING: Spread 3/4 cup coconut on a rimmed baking sheet.
  7. Bake until golden, tossing ccasionally, 5-7 minutes.
  8. Set toasted coconut aside.
  9. In a medium saucepan, heat 2 cups of the milk and remaining 3/4 cups coconut until milk just begins to simmer.
  10. Remove form heat, cover; let stand 10 minutes.
  11. Strain through a sieve, and return milk to saucepan, discard coconut.
  12. In a medium bowl, whisk together sugar, cornstarch, salt, egg yolks, and remaining 1/2 cup milk until blended.
  13. Gradually whisk into saucepan.
  14. Bring to a simmer over medium-low heat, whisking constantly until mixture begins to thicken, about 3 minutes.
  15. Cook, whisking constantly, 1 minute.
  16. Transfer to a bowl add vanilla.
  17. Cover and refrigerate until cool, 45 minutes.
  18. In a medium bowl, with an electric mixer, beat cream on medium until soft peaks form.
  19. TO ASSEMBLE THE TART: Sprinkle 1/4 cup of the toasted coconut in crust.
  20. Spoon cooled filling, mounding slightly, in center.
  21. Sprinkle another 1/4 cup coconut on filling; top with whippd cream, and garnish with remaining 1/4 cup coconut.
  22. Refrigerate until ready to serve, at least 30 minutes.
  23. REmove sides of tart pan, and servel.

flour, cold butter, sugar, salt, coconut, cold milk, sugar, cornstarch, salt, egg yolks, vanilla, heavy cream

Taken from www.food.com/recipe/coconut-cream-tart-401407 (may not work)

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