*Ingredients / for six people
+shortbread:
°250 g flour
°50gm sugar
°a hundred gm butter
°Half a cup of milk
°pinch of salt
+To put together the coconut custard:
°half liter of milk
°2 egg yolks
°60 grams flour
°a hundred grams of sugar
°2 tsp vanilla extract
°2 tsp of rum
°60g coconut
* Methods :
1 To put together shortbread dough: In a bowl, blend collectively flour, sugar and salt. Add the softened butter and sand together along with your palms till you get a reasonably even ball. Pour the milk whilst kneading, then depart it for a couple of minutes. Roll it as much as shape a pie crust.
2 To put together the cream: Boil the milk with the vanilla extract. Meanwhile, the use of a whisk, blend the egg yolks with the sugar till the aggregate whitens and bureaucracy a ribbon. Gradually upload flour. Once the flour is nicely incorporated, slowly upload the coconut. Pour the boiling milk over the aggregate and blend nicely.
three Return to saucepan over low heat, stirring constantly. Let it simmer till the cream boils a touch and turns into somewhat thick.
four Put the cream withinside the base of the tart, sprinkle with grated coconut and cook for 20 mins at 240 ° C, then placed on the grill for a couple of minutes to brown the floor of the tart.
to end
Refrigerate for two hours or extra and serve chilled.
Enjoy!
