Spiced Coconut Custard Tart

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a mixing bowl, combine 1 1/4 cups all-purpose flour, 1/3 cup icing sugar, and 1/4 teaspoon salt.

3. 3

   Add 1/2 cup cubed cold butter to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

4. 4

   Sprinkle 1-2 tablespoons of cold water over the mixture and mix until the dough comes together. Add additional water if necessary, but only enough to make the dough cohesive.

5. 5

   Press the dough into a tart pan with a removable bottom, making sure to push it into the edges and up the sides to form a crust. Use a fork to prick the bottom of the crust all over.

6. 6

   Place the tart pan in the freezer for about 15 minutes to firm up the dough.

7. 7

   Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, then remove the weights and parchment and bake for another 10 minutes or until lightly golden.

8. 8

   In a saucepan, whisk together 1 1/2 cups coconut milk, 1/2 cup heavy cream, 3/4 cup granulated sugar, 5 large egg yolks, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, and 1/4 teaspoon ground cloves.

9. 9

   Cook the custard mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.

10. 10

    Pour the custard into the baked tart shell and bake for 25-30 minutes, or until the custard is set but still slightly wobbly in the center.

11. 11

    Allow the tart to cool completely, then refrigerate until chilled.

12. 12

    Before serving, garnish with toasted coconut flakes to taste.

13. 13

    Slice and serve the spiced coconut custard tart.