Berries And Custard In Coconut Shell

Directions

1. Prepare Coconut Pastry: into medium bowl, measure flour, coconut, butter, sugar and wgg yolk. With fingertips, mix just till blended. Press dough into bottom and up sides of 10" tart pan with removable bottom. With fork, prick tart shell in many places to prevent puffing and shrinking during baking. Preheat oven to 350F. Line tart shell with foil. Bake 10 min.
2. Reove foil, prick dough again. Bake tart shell 10-15 min longet until golden brown (if pastry puffs up, press it down gently with spoon.) Cold tart shell in pan on wire rack. While tart shell is baking, prepare Lemon
3. Custard Filling: from lemon, grate 1 tsp peel and squeeze 2 Tbsp juice; set aside. In heavy 2 quart saucepan over medium-low heat, heat butter, sugar and cornstarch, stirring constantly, till mix thickens and boils; boil 1 minute. In small bowl with fork, beat egg yolks; stir in small amount of warm sugar mix in pan, stirring rapidly to prevent lumping. Cook, stirring constantly, till mix thickens and coats spoon well, about 1 minute (mix should be about 170F - 175F). Remove saucepan from heat.
4. Stir lemon peel and lemon juice into custard, cover custard and chill until very cool, about 1 hour. In small bowl, with mixer at medium heat, beat heavy or possibly whipping cream until soft peaks form. With rubber spatula, or possibly wire whisk, fold whipped cream into custard. Proportionately spoon Lemon Custard filling into cooled tart shell. Arrange raspberries and blueberries around tart in circular pattern. Chill 1 hour or possibly until custard sets.
5. * Use different fruits and berries to match the different seasons. Bananas and oranges in the winter, pineapple and papaya in the spring, apricots and cherries in the summer and grapes and pears in the fall. Dice or possibly slice fruit as needed for best looking presentation and easy serving.