Raspberry Coconut Cream Tart

In saucepan, toast coconut over medium heat until golden. Add milk and coconut milk; bring to boil. Remove from heat; cover and let stand for 30 minutes. Strain into clean saucepan; return to boil.

Meanwhile, in large bowl, whisk together sugar, egg yolks and cornstarch until pale and thickened. Whisk in half of the milk mixture. Pour back into saucepan and bring to boil over medium-high heat, whisking constantly. Reduce heat to medium; cook, whisking, until thick enough to coat back of spoon, about 1 minute. Remove from heat; stir in butter. Scrape into heatproof bowl; place plastic wrap directly on surface. Refrigerate until cool, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

Pastry: On parchment paper, roll out pastry into 16- x 10-inch (40 x 25 cm) rectangle; trim edges to straighten. Trim 2-inch (5 cm) strip off each edge. Transfer pastry and parchment paper to baking sheet.

In bowl, whisk egg with 1 tsp (5 mL) water; brush edges with some of the egg. Place edge strips on pastry base to make border; trim overhang of strips. Brush edges lightly with egg mixture. Freeze for 15 minutes or refrigerate for 30 minutes.

Prick centre of pastry all over with fork. Bake in centre of 425°F (220°C) oven for 12 to 14 minutes or until golden and puffed. Let cool on rack. (Make-ahead: Wrap in plastic wrap; set aside for up to 24 hours.) Transfer to serving platter.

Spread white chocolate over centre of pastry; spread with coconut cream. Arrange raspberries on top. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Source : Canadian Living Magazine: July 2008