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Coconut Custard Tart Recipe from Fountain View Bakery, Epcot


1 batch sugar cookie dough (you can make your own or use pre-made)
12 ounces pasty cream (see below recipe)
6 ounces coconut, shredded
2 ounces coconut compound (found in specialty stores or you can use coconut extract)
12 ounces crème brulee
2 ounces  coconut, toasted

Crème Brulee
3 cups heavy cream
½ cup sugar
10 each fresh egg yolks
1 teaspoon vanilla extract

Pastry Cream
12 ounces milk
3 ounces sugar
3 ounces sugar
3 each  egg yolks
1 ½ ounce cake flour
1 ounce cornstarch
4 ounces milk
½ ounce butter
to taste vanilla

Roll out sugar cookie dough in a 10-inch ring. 
Trim top. 
Bag in pastry cream. 
Mix compound and brulee together. 
Pour over pastry cream. 
Bake at 325 degrees until the custard is set.
Sprinkle toasted coconut on pie before serving.

Crème Brulee
In a double boiler, heat over medium heat until dissolved, stirring constantly. 
Do not whip. 
Place in a large mixing bowl. 
Slowly add 1/3 of cream mixture to egg yolks, stirring to temper egg yolks. 
Add remaining cream mixture. 
Stir to blend well. 
Strain mixture through fine mesh strainer.

Pastry Cream
Boil milk and sugar. 
Mix together sugar, yolks, flour, cornstarch, and milk, and add to hot milk and sugar, stirring continuously until mixture come to a boil. 
Remove from heat. 
Stir butter and vanilla into mixture.



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