+For shortcrust pastry:
°50g caster sugar
°1 half glass milk
+For coconut pastry cream:
°1/2 l milk
°2 egg yolk
°2 tsp vanilla extract
°2 tsp rum
°60 g grated coconut
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.
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.
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.
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.
Refrigerate for 2 h or more & servig chill.