Coconut Cream Tart

Eu adoro torta de coco !!
Eessa parece ser uma delícia !!

ingredients
For the crust:
1 ¼ cups all-purpose flour (spooned and leveled)
½ cup (1 stick) cold unsalted butter, cut into small pieces
1/3 cup sugar
¼ teaspoon salt

For the filling:
1 ½ cups sweetened shredded coconut (4 ounces)
2 ½ cups milk
½ cup sugar
3 tablespoons cornstarch
pinch of salt
3 large egg yolks
1 teaspoon vanilla extract
1 cup heavy cream


1. Make crust: Preheat oven to 350°. In a food processor, pulse flour, butter, sugar, and salt until moist crumbs form; transfer to a 9-inch tart pan with removable bottom.With floured fingers, press evenly into bottom and up sides of pan. Freeze until firm, 15 minutes.
2. Prick crust all over with a fork. Bake, until golden, 25 minutes, pressing down with a spoon if it puffs up; cool completely. Leave oven on.
3. Make filling: Spread ¾ cup coconut on a rimmed baking sheet. Bake until golden, tossing occasionally, 5 to 7 minutes. Set toasted coconut aside.
4. In a medium saucepan, heat 2 cups of the milk and remaining ¾ cup coconut until milk just begins to simmer. Remove from heat, cover; let stand 10 minutes. Strain through a sieve, and return milk to saucepan; discard coconut.
5. In a medium bowl, whisk together sugar, cornstarch, salt, egg yolks, and remaining ½ cup milk until blended. Gradually whisk into saucepan.
6. 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, add vanilla. Cover and refrigerate until cool, 45 minutes.
7. In a medium bowl, with an electric mixer, beat cream on medium until soft peaks form.
8. To assemble the tart. Sprinkle ¼ cup of toasted coconut in crust. Spoon on cooled filling, mounding slightly in center. Sprinkle another ¼ cup coconut on filling; top with whipped cream, and garnish with remaining ¼ cup coconut. Refrigerate until ready to serve, at least 30 minutes. Remove sides of tart pan, and slice.