Coconut Tart

Pie Dough:-(ingredients part 1)

2 cups all purpose flour
1/2 teaspoon table salt
1 whole egg
8 ounces cold unsalted butter(1 ounce = 30 ml)

Coconut Tart Filling:-(ingredients part 2)

3 whole eggs
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup sugar
1 tablespoon flour
4 ounces melted unsalted butter
1 cup Karo corn syrup (lite)
3 cups shredded baking coconut

Directions

Pie dough(part1)

1. Combine flour & salt in food processor.
2. Add butter, pulse until mixed.
3. Add egg & pulse until dough starts to come together.
4. Wrap in saran wrap, flatten & let rest in cooler for 1 hour.
5. Roll out 1/8 inch thick into circle 1#1/2 inches larger than tart pan.
Roll completed dough onto rolling pin & unroll into tart pan.
6. Fill tart pan with baking beads or dried beans & bake at 325# for 60 minutes or until light golden brown.
7. Remove beans or beads when cool.

Makes 2 - 9 inch tart shells

coconuttart filling(part 2)
1. Beat eggs & salt in food processor until light & fluffy (about 45 seconds)
2. Transfer into second bowl
3. Add vanilla
4. Add sugar slowly
5. Add flour & mix well
6. Fold in butter & Karo syrup
7. Add coconut & mix well
8. Pour half batter into both pre-baked shells
9. Bake at 350* for 45 minutes or until golden brown & let cool in fridge for 1 hour until set, cut into 8 equal pieces & enjoy .

For the convinece this whole recipe is divided as two part. the dough part is part 1 and the filling is part two.

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