Recipe from Sugar Hero
What you need:
1 1/4 cup all purpose flour
1/2 cup powdered sugar
1/4 tsp salt
1/3 cup toasted coconut
5 oz cold butter (cubed)
1 large egg yolk (room temperature)
2 large egg yolks (room temperature)
1 1/2 cup whole milk
1/4 cup granulated sugar
1/8 tsp salt
3 TBsp cornstarch
1 cup toasted coconut
2 tsp vanilla extract
1/2 tsp coconut extract
3 cups fresh blueberries
1/2 cup granulated sugar
zest of one lemon
juice of one lemon
1 1/2 TBsp corn starch
How to make it:
Combine the flour, sugar, toasted coconut, and salt in a bowl of a food processor, and pulse until everything is well blended.
Add the cold butter and pulse until it is in small pea-sized pieces.
Add the egg yolk and pulse in long 5 second bursts until the dough starts clumping together.
Turn the dough out of the food processor and knead it lightly several times to incorporate any extra flour.
Spray a 9 inch tart pan with a removable bottom with nonstick cooking spray.
Press the dough into the bottom and sides of the pan in an even layer.
Freeze the shell for 30 minutes.
Preheat the oven to 375˚F.
Spray the top of the tart dough with nonstick spray, then press a sheet of foil into the shell, shiny side down and fill the foil with dry beans, rice, or pie weights.
Bake the shell for 20 minutes, until the sides start to take on a little color and the center no longer looks raw, then carefully remove the foil and weights.
Bake for an additional 14-15 minutes, until the shell is golden brown.
Let the shell cool completely before filling it.
Place the egg yolks in a medium bowl and whisk them briefly to break them up.
Combine the milk, sugar, salt, and corn starch in a medium saucepan over medium heat.
Whisk everything together until the sugar and cornstarch dissolve, and continue to whisk while the mixture heats up.
Once it starts to bubble and thicken, remove it from the heat.
Whisk the bowl of egg yolks while slowly streaming in about 1 cup of the hot milk mixture.
Now whisk the milk mixture while you pour the egg yolks into the saucepan.
Return the pan to the heat and continue to cook, whisking constantly until pastry cream thickens and has the texture of pudding.
You may want to occasionally scrape the bottom of the pan with a rubber spatula to prevent any scorching.
Once think, remove the pan from heat.
Stir in the toasted coconut, vanilla extract, and coconut extract.
Let cool to room temperature, whisking occasionally so that the top doesn't form a skin.
Combine 1 cup of fresh blueberries with the sugar and lemon zest in a medium saucepan over medium heat.
Stir occasionally while the sugar melts.
In a small bowl, whisk together the lemon juice and corn starch; when corn starch has dissolved, pour mixture into the blueberry saucepan.
Continue to cook, stirring occasionally, while blueberries come to a simmer, break down, and begin to thicken.
Cook until the mixture has a thick jammy consistency, about 3-4 minutes once it comes to a boil.
Remove the pan from the heat, then whisk occasionally as it cools to room temperature.
Once room temperature, stir in the remaining 2 cups of fresh blueberries.
To assemble, remove the tart shell from the pan.
Spread the chilled pastry cream in the bottom of the shell.
Top with cool blueberry topping mixture.
Chill the tart for about 30 minutes to set all the layers.
Cut into slices, then ENJOY!