Ingredients:
+For shortcrust pastry:
°250g flour
°50g caster sugar
°100g butter
°1 half glass milk
°1 salt
+For coconut pastry cream:
°1/2 l milk
°2 egg yolk
°60g flour
°100g sugar
°2 tsp vanilla extract
°2 tsp rum
°60 g grated coconut
*PREPARATION
1
For the shortcrust pastry: In a bowl, mix together the flour, sugar and salt. Add the softened butter and sand with your fingers until a fairly homogeneous ball is obtained. Pour in the milk while kneading and leave to stand for a few minutes. Roll it out to form a tart base.
2
For cream: boilling milk with vanilla extract.Meanwhile, using whisk, working egg yolks with sugar to the mix whitens also forms a ribbon. Gradually adding flour. Time the flour is well incorporated, adding coconut. Pour boil milk on mix, whisk well.
3
Return the mixture to the saucepan over low heat and stir constantly. Cook until the cream bubbles and has taken on a fairly thick consistency.
4
Placing this cream in bottom of pie, sprinkle with grated coconut & cooking for 20 min at 240°C, then place on grill for a few minutes to brown the top of the pie.
To finish
Refrigerate for 2 h or more & servig chill.
Enjoy !