Coconut Cream Tart

Ingredients

• 1 ¼ cups all-purpose flour (spooned and leveled)
• 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

Instructions

1. 1
   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.
2. 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. 3
   Make filling: Spread ¾ cup coconut on a rimmed baking sheet. Bake until golden, tossing occasionally, 5 to 7 minutes. Set toasted coconut aside.
4. 4
   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.
5. 5
   In a medium bowl, whisk together sugar, cornstarch, salt, egg yolks, and remaining ½ cup milk until blended. Gradually whisk into saucepan.
6. 6
   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.
7. 7
   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.