I Was Too Hasty To Say I Couldn't Make Pastry Recipe

Ingredients

• I divided the filling and the coconut between my 8 tartletts and baked for about 30 minutes on a Silpat lined cookie sheet
• Toasted Coconut Custard Tart (click here for printable recipe)
• TART SHELL
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 1/2 sticks cold unsalted butter -- cut into 1/4-inch cubes
• 1/4 cup plus 1 tablespoon ice water
• FILLING
• 2 large egg yolks
• 3 tablespoons all-purpose flour
• 1 vanilla bean or vanilla bean paste
• 1 1/4 cups milk
• 1 1/2 cups light brown sugar
• Banana -- peeled and sliced
• 1 pint vanilla ice cream
• 2 Kiwi -- peeled and chopped
• Freshly ground white pepper
View Full Recipe at The Saucy Gourmet