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1
For the pastry, sift the flour and salt into a bowl.
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2
Add the butter and shortening and cut in with a pastry blender or two knives until the mixture resembles coarse bread crumbs.
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3
With a fork, stir in just enough ice water to bind dough (2-3 tbls.).
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4
Gather into a ball, wrap in wax paper and chill for at least 20 minutes.
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5
Preheat oven 425F Roll out the dough 1/8 inch thick.
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6
Transfer to a 9-inch tart pan.
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7
Trim and flute the edges.
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8
Prick the bottom.
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9
Line with wax paper and fill with baking beans.
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10
Bake for 10-12 minutes.
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11
remove the paper and beans, reduce heat to 350F and bake until brown, about 10 more minutes.
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12
Spread 1 cup of the coconut on a baking sheet and toast in the oven until golden, 6-8 minutes, stirring often.
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13
Set aside for decorating.
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14
Put the sugar, cornstarch and salt in a saucepan.
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15
In a bowl, whisk together the milk, cream and egg yolks.
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16
Add the egg mixture to the saucepan.
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17
Cook over low heat, stirring constantly, until the mixture comed to a boil.
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18
Boil for 1 minute, then remove from the heat.
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19
Add butter, vanilla extract and remaining coconut.
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20
Pour into baked pastry shell.
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21
When the filling is cool, sprinkle toated coconut in a ring in center.
