| 1 | Prepare coconut pastry: into medium bowl, measure flour, coconut, butter, sugar and wgg yolk. |
| 2 | With fingertips, mix just until blended. |
| 3 | Press dough into bottom and up sides of 10" tart pan with removable bottom. |
| 4 | With fork, prick tart shell in many places to prevent puffing and shrinking during baking. |
| 5 | Preheat oven to 350°F. |
| 6 | Line tart shell with foil. |
| 7 | Bake 10 minutes. |
| 8 | Reove foil, prick dough again. |
| 9 | Bake tart shell 10-15 minutes longet till golden (if pastry puffs up, press it down gently with spoon). |
| 10 | Cool tart shell in pan on wire rack. |
| 11 | While tart shell is baking, prepare lemon custard filling: from lemon, grate 1 tsp peel and squeeze 2 tbsp juice; set aside. |
| 12 | In heavy 2 qt saucepan over medium-low heat, heat butter, sugar and cornstarch, stirring constantly, until mixture thickens and boils; boil 1 minute. |
| 13 | In small bowl with fork, beat egg yolks; stir in small amount of hot sugar mixture in pan, stirring rapidly to prevent lumping. |
| 14 | Cook, stirring constantly, until mixture thickens and coats spoon well, about 1 minute (mixture should be about 170f - 175°F). |
| 15 | Remove saucepan from heat. |
| 16 | Stir lemon peel and lemon juice into custard, cover custard and refrigerate till very cold, about 1 hour. |
| 17 | In small bowl, with mixer at medium heat, beat heavy or whipping cream till soft peaks form. |
| 18 | With rubber spatula, or wire whisk, fold whipped cream into custard. |
| 19 | Evenly spoon lemon custard filling into cooled tart shell. |
| 20 | Arrange raspberries and blueberries around tart in circular pattern. |
| 21 | Refrigerate 1 hour or till custard sets. |
| 22 | * use different fruits and berries to match the different seasons. |
| 23 | Bananas and oranges in the winter, pineapple and papaya in the spring, apricots and cherries in the summer and grapes and pears in the fall. |
| 24 | Dice or slice fruit as needed for best looking presentation and easy serving. |
