Coconut Cream Tart
For the Crust
- 1 1/4 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
For the Filling
- 1 1/2 cups (4 ounces) sweetened shredded coconut
- 2 1/2 cups milk
- 1/2 cup sugar
- 3 tablespoons cornstarch
- Pinch of salt
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Make crust: Preheat oven to 350 degrees. 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 3/4 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 3/4 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 1/2 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 1/4 cup of toasted coconut in crust. Spoon on cooled filling, mounding slightly in center. Sprinkle another 1/4 cup coconut on filling; top with whipped cream, and garnish with remaining 1/4 cup coconut. Refrigerate until ready to serve, at least 30 minutes. Remove sides of tart pan, and slice.