Coconut Cream Tart

Roll out the Pâté Brisée to the size to fit a 9" fluted removeable bottom tart pan. Press the dough into the sides. Use your rolling pin to roll over the edges of the pan to trim off the excess dough. Place the pan in your freezer

Once the dough has frozen, take a sheet of heavy weight aluminum foil, and line the tart pan. Press the foil into the bottom and edges of the dough, draping it over the sides, and fill the center with pie weights or dried beans or rice. Just like the photo of the rectangle tart pan shown below.

Place the tart pan on a baking sheet (this will prevent the butter that tends to melt out a bit from dripping on the floor of your oven) in a preheated 350 degree oven and set the timer for 20 minutes. After that time, the edges should be set, and the bottom firming a bit. Remove the pie weights and the aluminum foil. Using the tines of a fork, prick the bottom of the pastry in about a dozen places. Return to the oven for another 10 to 15 minutes, or until it is completely baked and golden brown. Allow to cool a bit before removing the outer ring.

Add the milk, sugar and the 1/4 teaspoon of salt to a heavy bottom sauce pan and place over medium heat.

Place the egg yolks, cornstarch and the 1/4 cup of whipping cream in a bowl and mix until all the ingredients are completely combined and there are no lumps of cornstarch.

As soon as the milk/sugar mixture is simmering, ladle a bit (about a 1/4 cup at a time) into the egg yolk/cornstarch mixture. As you pour the hot milk into the egg mixture, keep stirring so the eggs don't scramble. After you have added about 3/4 of a cup to the egg yolks, pour back into the sauce pan, stirring all the time.

Bring the mixture up to a gentle boil, again, stirring all the time. The custard will look a bit lumpy as it starts to thicken, not to worry, the lumps will disappear and the custard will turn smooth and have a satin sheen. After the lumps have disappeared, continue to cook and stir for one minute longer.

Remove the pan from the heat, stir in the butter, vanilla extract and the coconut then pour the custard into a bowl. Cover the top with a piece of waxed paper or parchment paper, as this will prevent it from forming a crust on the top. Cool completely before using. This may be made a day in advance.

Once the custard has cooled it will be quite dense. You can certainly use it this way, but I prefer to lighten it a bit by whipping 1/3 cup heavy cream and stirring it into the custard.

Spread the 3 tablespoons of coconut over a piece of aluminum foil. Place in a toaster oven or a lower rack of your oven with the broiler turned on. Watch it carefully. It will burn in the blink of an eye. As soon as it starts to turn a golden brown, remove, and set aside to cool.

Place the whipping cream, powdered sugar and vanilla extract in a cold mixing bowl, and whip until you have soft peaks, just firm enough to hold their shape.

Once the pastry shell has cooled, spoon in the custard filling, top with the whipped cream and sprinkle with the toasted coconut. This is best served the day that it has been assembled. However, you may make the filling, bake the pastry shell, and even whip the cream for topping a day ahead. If you do, store the custard and whipped cream in the refrigerator, and leave the baked pastry shell uncovered in a cool dry place.