Page 290 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

1
. Spread the coconut flakes on a baking sheet and toast them in a
325°F (165°C) oven until they are fragrant and lightly brown. Set

them aside to cool completely.
2
. Prepare the coconut pastry cream. Once it has cooled, stir it until it
loosens and becomes smooth (it will have thickened considerably

in the refrigerator), then spoon it over the caramel. Spread it evenly
with a small offset spatula.

3
. Sprinkle the coconut over the pastry cream in an even layer so that
it covers the top of the tart completely. Serve immediately.