COCONUT TART (for eight)
basic pastry dough
2/3 cup whole milk
2 large whole eggs
1 large egg yolk
1 cup confectioner’s sugar
¼ teaspoon salt
1-3/4 cups sweetened, flaked coconut, divided
1. Heat a small, dry, preferably cast iron skillet over medium heat and spread ½ cup of coconut into it. Stirring constantly with a fork to prevent burning, brown the coconut lightly. Remove to a plate and set aside.
2. Roll out dough into a 13 inch round on a lightly floured surface with a lightly floured rolling pin, then fit into a 9-1/2 inch, fluted tart pan (1 inch deep) with removable bottom. Trim excess dough. Chill until firm, about 30 minutes.
3. Meanwhile, preheat oven to 375* with rack in middle position.
4. Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights or dried beans. Bake until edge is pale golden and side is set, 20 to 30 minutes. Carefully remove weights and foil and bake until shell is deep golden all over, 10 to 18 minutes more.
5. Whisk together milk, eggs, yolk, confectioners’ sugar and salt in a large bowl until smooth, then stir in coconut.
6. Pour filling into hot tart shell and spread evenly with a fork. Bake until top is golden, about 35 minutes. Cool in pan on a rack 5 minutes, sprinkle with the browned coconut, then remove side of pan and cool tart to room temperature, about 2 hours.
NOTE: Tart shell can be baked 1 day ahead and kept, wrapped in plastic wrap, at room temperature. Tart is best the day it is baked, but it can be baked 1 day ahead and chilled (once cool) loosely covered with foil. Before serving, reheat in a 350* oven, uncovered, until pastry is crisp, 10 to 15 minutes.
adapted from Gourmet Holiday Special Edition, 2013