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