2. To make the pastry, use a food processor or a pastry blender to blend the pastry ingredients into a coarse meal, and then press it into a 9-inch tart pan to make a crust. Bake in preheated oven until it is golden brown (about 20 minutes). Remove from oven and set aside to cool.

3. Raise oven temperature to 400˚F. To make the custard, heat the milk in a heavy saucepan until just about to boil and remove it from the heat.

4. In a large bowl whisk together the eggs, sugar, nutmeg, and vanilla until the sugar has dissolved.

5. Stir 1/2 cup of the scalded milk into the egg mixture. Then slowly pour the remaining milk into the egg custard, whisking constantly.

6. Spread the shredded coconut in the bottom of the cooled tart shell, then pour in the custard.

7. Bake in preheated 400˚F oven for 30 minutes, or until knife inserted in the centre comes out clean. Serve slightly warm or chilled.

Tips:
–Instead of a 9-inch tart, you can make smaller individual tarts, as we did in the class. (See photo.)
– Though she uses freshly grated coconut in other recipes, Nicole prefers storebought sweetened desiccated coconut for this one.