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                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 1/4 cup ice water
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 3 6 1/2 oz cup finely shredded coconut meat
                                                                  • Yes No 1 1/2 cup golden brown sugar
                                                                  • Yes No white pepper
                                                                  • MAKE THE TART SHELL In a large bowl, whisk the flour with the salt. Using a pastry cutter or two knives, cut in the butter until it resembles coarse meal. Sprinkle with the ice water and stir lightly to form a dough. Wrap the dough in plastic and refrigerate for about 1 hour, until thoroughly chilled.
                                                                  • MEANWHILE, MAKE THE FILLING In a medium saucepan, whisk the egg yolks with the flour and vanilla seeds until smooth. Gradually whisk in the milk. Cook over moderate heat, whisking constantly, until thickened, about 5 minutes. Scrape the custard into a medium bowl. Press a piece of plastic wrap directly onto the surface of the custard and let cool.
                                                                  • Transfer the dough to a lightly floured work surface and roll it out to a 15-inch round, about 1/8 inch thick. Transfer the dough to a 12-inch fluted tart pan with a removable bottom, gently pressing it into the bottom and up the sides. Cut off any excess dough. Freeze the tart shell for about 20 minutes, until firm.
                                                                  • Preheat the oven to 350°. Line the tart shell with foil and fill it with dried beans or pie weights. Bake the tart shell for about 20 minutes, until golden. Remove the foil and beans and bake for about 20 minutes longer, until the shell is golden brown and crisp. Transfer the tart shell to a rack and let cool completely.
                                                                  • Spread the custard in the tart shell in an even layer. In a large skillet, toss the shredded coconut with the brown sugar over moderately high heat, stirring, until the coconut becomes translucent, about 1 minute. Spread the shredded coconut over the custard in an even layer.
                                                                  • Bake the tart for about 45 minutes, until the coconut is richly browned. Transfer the tart to a rack and let cool to warm or room temperature. Cut the tart into wedges and transfer to plates. Spoon the Kiwi, Banana and Passion Fruit Salad alongside. Serve with scoops of vanilla ice cream sprinkled with white pepper.
                                                                  Yields: 112-inch tart
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

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