For the filling:
1 1/4 cups finely shredded unsweetened coconut
3/4 cup sugar, divided
2 tablespoons cornstarch
2 3/4 cups whipping cream, divided
2 large egg yolks
1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Toast the coconut for 5-7 minutes on a baking sheet, stirring once or twice during that time.
Stir together 1/2 cup sugar and the cornstarch in a small bowl. Whisk 1/2 cup of the cream and and egg yolk in a medium bowl. Whisk in the sugar/cornstarch mixture.
Heat 1 1/4 cups cream in a medium heavy saucepan over medium heat until hot. Slowly pour the cream into the yolk mixture, whisking constantly. Return the mixture to the saucepan, reduce the heat to medium low and cook, whisking constantly for 5-7 minutes, or until thickened. Pour the pastry cream through a coarse strainer set over a bowl. Whisk in the vanilla, and place a piece of plastic wrap directly on the surface of the pastry cream to keep a skin from forming. Let cool to room temperature, then refrigerate the pastry cream for at least 2 hours, or up to one day.
Once the pastry cream is thoroughly chilled, place the pastry cream in a large bowl with remaining 1 cup of heavy cream and 1/4 sugar. Beat with an electric mixer until the mixture forms soft peaks when the beaters are lifted. Fold in the toasted coconut and spoon the mixture into the pie crust. Sprinkle with a small handful of sweetened shredded coconut. Chill the tart for at least 2 hours or up to 6 hours before serving.
For the crust:
Note: I used a basic pate brisee tart crust for this recipe 'cause I had it in the freezer. Use your favorite tart dough recipe or use the one below. Just be warned that this part of the recipe was not "Marzipan-tested".
1 cup pecans
1/2 cup flour
1/4 cup (1/2 stick) unsalted butter, at room temperature
1/4 cup sugar
1/4 teaspoon salt
1 egg yolk
Pulse the pecans and flour in a food processor just until the pecans are finely ground. With an electric mixer, beat the butter, sugar, and the salt until light and fluffy. Add the egg yolk and beat until well combined. Add the pecan mixture and stir with a rubber spatula until combined. Shape the dough into a disk, wrap in wax paper, and refrigerate for at least one hour or up to one day.
Roll out the dough between two sheets of wax paper to a 12-inch circle. remove the top shhet of paper and invert the crust into a 9-inch tart pan. Gently ease the dough into the pan, and remove the remaining wax paper. Trim the excess dough.
Press a piece of aluminum foil snugly into the bottom and up the sides of the pastry shell and fill with uncooked rice or dried beans. Bake for 15 minutes, remove the foil and beans, and bake for another 15 minutes until golden brown. Prick the dough with a fork if you see the dough starting to bubble. Let cool on a wire rack.
