Coconut Cream Tart

Preparation – 45 min | Cooking - 1 hr| Cooling Time - 1 hr refrigerated | Yields - 12 servings

Crust:
1-1/4 cups ap flour
½ cup cold unsalted butter
1/3 cup sugar
¼ tsp salt

Filling:
1-1/2 cups sweetened shredded coconut
2-1/2 cups milk
½ cup sugar
3 tbsp cornstarch
pinch of salt
3 large eggs
1 tsp RODELLE Vanilla Extract
1 cup heavy cream

Method:
For the crust-
Preheat oven to 350 degrees. In a food processor, pulse the flour, butter, sugar and salt until moist crumbs form; transfer to a 9” tart pan with removable bottom. With floured fingers, press evenly into bottom and up the sides of pan. Freeze until firm, 15minutes.

Prick the rust all over with a fork. Bale until golden brown, about 25minutes, pressing down with a spoon if it puffs up. Cool completely. Leave the oven on.

Filling-
Spread ¾ cup coconut on a rimmed baking sheet. Bake until golden brown, tossing occasionally, about 5 to 7 minutes. Set aside and allow the filling to cool.

In a medium saucepan, heat 2 cups of the milk and remaining ¾ cup coconut until milk just begins to simmer. Remove from heat and cover, let stand 10 minutes. Strain through a chinois and return milk to saucepan.

In a medium bowl, whisk together sugar, cornstarch, salt, egg yolks and remaining ½ cup milk until blended. Gradually whisk into saucepan.
Bring to a simmer over medium-low heat, whisking constantly until mixture begins to thicken, about 3 minutes. Cook, whisking 1 minute. Transfer to a bowl and add RODELLE Vanilla Extract. Cover and refrigerate until cool about 30 minutes.

In a medium bowl with an electric mixer, beat cream on medium speed until soft peaks form.