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1
On a lightly floured surface with a floured rolling pin roll out half of dough into a 14-inch round, about 1/8 inch thick, and cut out four 7-inch rounds.
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2
Fit rounds into four 4-inch tart pans with removable fluted rims.
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3
Roll rolling pin over dough to trim and press dough lightly to extend it slightly above edges of pans.
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4
Make 4 more shells in same manner with remaining dough.
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5
Prick shells with a fork and chill, covered, on a baking sheet 30 minutes.
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6
Preheat oven to 400F.
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7
Line shells with wax paper and weight them with rice or pie weights.
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8
Bake shells on baking sheet in middle of oven for 10 minutes.
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9
Remove paper and rice carefully and bake shell until pale golden, about 5 minutes more.
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10
Cool shells in pans on a rack.
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11
Shells may be made 1 day ahead and kept in airtight containers at room temperature.
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12
In a heavy saucepan stir together sugar, cornstarch, and salt.
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13
Add milk gradually, stirring, and bring to a boil, whisking.
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14
In a bowl whisk together whole eggs and egg yolks.
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15
Gradually whisk about 1 cup hot milk mixture into eggs and whisk egg mixture into milk mixture.
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16
Simmer custard, whisking, 2 minutes.
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17
Remove pan from heat and whisk in vanilla and butter until butter is melted.
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18
Chill custard, its surface covered with plastic wrap, until cold.
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19
Stir 1 cup coconut into custard and divide among pastry shells.
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20
In a bowl beat cream until it holds soft peaks.
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21
Gradually beat in sugar and beat cream until it just holds stiff peaks.
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22
Divide whipped cream among tartlets and spread evenly.
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23
Sprinkle remaining 1/2 cup coconut over tartlets.
