Name: Coconut Tart
Cook time: 25 min
Total time: 4 1/2 hr
Yield: Makes 8 servings
Ingredients: Pastry dough; 2/3 cup whole milk; 2 large whole eggs; 1 large egg yolk; 1 cup confectioners sugar; 1/4 teaspoon salt; 1 3/4 cups sweetened flaked coconut (5 ounces); Equipment: a pastry or bench scraper; pie weights or dried beans; a 9 1/2-inch fluted tart pan (1 inch deep) with removable bottom

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Coconut TartMarcus Nilsson

This tart is simply all about the coconut—a flavor that Southeast Asians go wild for. Don't expect a gooey, cloying confection, though; this one is a buttery shell chock-full of chewy shredded coconut.

Cooks' notes:

· 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 can be baked 1 day ahead and chilled (once cool), loosely covered with foil. Reheat in a 350°F oven, uncovered, until pastry is crisp, 10 to 15 minutes.

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