Classic Coconut Custard Tart - cooking recipe

Ingredients

3 cups graham cracker crumbs
1 stick unsalted butter (or soy margarine)
1/4 cup shredded coconut
2 14oz. cans Thai coconut milk
12 large egg yolks
2/3 cup granulated sugar
1/3 cup cornstarch
pinch salt
1 Tbs. vanilla extract
For garnish:(omit garnish if making dairy free)
1 1/2 cups very cold heavy cream
1/4 cup confectioners sugar, or to taste
2 tsp. vanilla
1/4 cup shredded coconut, lightly toasted

Preparation

Preheat oven to 350 degrees. Lightly spray a 10\" X 1\" removable bottom tart pan with release spray. Melt butter (or soy margarine) in microwave on low power and combine with crumbs and coconut in bowl. (Tip: easiest to mix with your fingers, to make sure all the crumbs are moist - put on a disposible glove and dive in!) Press evenly into tart pan, making sure sides and bottom are as smooth as possible. Bake for about 20 minutes in the middle of the oven, or until nicely toasted and fragrant. Remove to heat proof surface and cool slightly.
Heat coconut milk over medium heat in heavy bottomed sauce pan to almost boiling. Beat yolks, sugar, cornstarch and salt with wisk in large bowl until well combined. Add coconut milk, a little at a time with a ladle, beating constantly, until at least a third of the milk is incorporated. Then add remaining milk and wisk briskly to make sure it is completely combined. Pour back into saucepan and place over medium heat, beating constantly, alternating between wisk and high heat rubber scraper, until boiling and thick, about a minute or so. Pour immediately into tart shell, smoothing down. Press a piece of plastic wrap directly on the surface to prevent a skin, and chill until cold, at least four hours.
Beat cream, confectioners sugar and vanilla together until firm but not dry peaks form. Remove plastic wrap from tart. Either spoon cream onto tart surface for casual service, or place in pastry bag with large star tip and pipe cream on very decoratively. Sprinkle cream with toasted coconut. Serve well chilled. Will hold, chilled, for four days, if it lasts that long. ;-)