This is so yummy! I am not a fan of pie crusts so I decided to go a tart crust route. Next time, I'm going to go my favorite route - graham cracker crust. So far, it really is the only crust I happen to like. I'm weird, I know. This tart takes a while to make but it's totally worth it. I can't believe how delicious it turned out. Then again, I LOVE making things from scratch. I think the yumminess factor increases when you are involved in every step of the process. I made this the day before and it was perfect the next day for dinner.
3/4 cup coconut
1 1/4 cup flour
1/2 cup butter
1/3 cup sugar
1/4 teaspoon salt
3/4 cup coconut
2 1/2 cups milk (I used 2 cups fat free, 1/2 cup cream and it turned out perfect)
1/2 cup sugar
3 Tablespoons cornstarch
3 egg yolks
1 teaspoon vanilla
1 cup heavy cream
1/4 cup powdered sugar
Preheat the oven to 350 degrees. Toast the first 3/4 cup of coconut to golden brown. Set aside to cool.
Mix together the flour, butter, sugar and salt to moist crumbs. I used a pastry blender and then my hands. Press the crust onto the bottom and halfway up the side of a tart pan. Freeze for 15 minutes. Prick all over with a fork. Bake for 15 minutes or until the crust is golden brown. Cool completely.
Combine the second 3/4 cup of coconut with 2 cups of the milk in a saucepan. Heat over medium heat just until the milk simmers. Remove from heat, cover, and let stand for 10 minutes. Strain the mixture, return the milk to the saucepan and discard the coconut.
Whisk together the sugar, cornstarch, salt, egg yolks and remaining 1/2 cup of milk. Add 1/2 cup of the heated milk (from the saucepan) to the cornstarch mixture. Then slowly add the mixture to the remaining milk in the saucepan. Bring to a simmer over medium heat, whisking consistently, until the mixture begins to thicken. Cook for 1 minute. Transfer to a bowl and add the vanilla. Cover and refrigerate for 45 minutes.
Beat the cream and powdered sugar until stiff peaks form.
To assemble, sprinkle 1/4 cup of toasted coconut on the tart shell. Cover with the chilled filling. Sprinkle another 1/4 cup of toasted coconut on the filling. Spread on the whipped cream. Sprinkle with the remaining 1/4 cup of toasted coconut. Refrigerate for at least 30 minutes before serving.