1 cup flour
¾ cup shredded coconut
6 tbsp butter
2 tbsp sugar
1 large egg yolk
1 tsp lemon zest
2 tbsp freshly squeezed lemon juice
6 tbsp butter
1/3 cup sugar
1 tbsp corn starch
4 large egg yolks
1 cup heavy cream
2 ½ pint raspberries
1 pint blueberries
Preheat the oven to 350°
To prepare the coconut pastry, combine the flour, coconut, butter, sugar, and egg yolk in a large bowl. Mix with fingertips until blended.
Press the dough onto the bottom and up the sides of a 10" tart pan with a removable bottom. Pierce the dough with a fork all over to prevent puffing and shrinking during baking.
Line the tart shell with aluminum foil and bake for 10 minutes. Remove the foil and prick the dough again. Continue to bake for another 10 minutes, or until golden. (if the pastry puffs up gently press it down with a spoon).
Remove the tart from the oven and cool in the pan.
To prepare the filling, use a 2qt saucepan over medium low heat, and add the butter, sugar and cornstarch. Stir constantly until the mixture thickens and boils. Boil for 1 minute. Remove from the heat.
In a small bowl, whisk the egg yolks and stir in a small amount of the hot sugar mixture.
Place the sugar mixture back over the heat and slowly add the egg yolk mixture to the hot sugar mix, stirring briskly to prevent lumps. Cook, stirring constantly until thickened and coats a spoon well. About 1 minute.
Remove from the heat and stir in the lemon zest and the lemon juice. Cover and refrigerate for at least an hour. Custard should be very cold.
In a small bowl, with an electric mixture, beat the heavy cream until stiff peaks form. Fold the whipped cream into the lemon custard with a spatula.
Spoon the mixture into the tart shell.
Decorate the top of the custard from the outer edge in with the raspberries in a circular manner. Fill in the center with the blueberries and raspberries. Refrigerate for an hour more or until the custard is set.