Coconut Tart

Ingredients

• 1 pack frozen puff pastry
• 1 fresh coconut
• 500 ml milk
• 50 g sugar
• 2 tbsp flour
• 1 egg
• 1 tbsp bourbon vanilla
• 2 tbsp freshly grated nutmeg

Instructions

1. 1.

   Prepare the puff pastry according to package instructions, place it in a greased 28 cm pie tin. Blind bake at 180°C for 15 minutes and let cool.

2. 2.

   Open the coconut and grate the flesh. Beat the egg. Warm the milk briefly. Add flour to the lukewarm milk and whisk well. Continue cooking the mixture while adding sugar, grated coconut, beaten egg, vanilla, and nutmeg. Simmer on low heat for 15 minutes, stirring until thickened.

3. 3.

   Spread the custard over the pre-baked puff pastry and bake in a hot oven at 240°C for 30 minutes until lightly browned.