I thought my grandmother’s cherished recipe was lost for good, but I found it! It tastes even better than I remember.

In a large bowl, combine flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.

Stir in cold water, a tablespoon at a time, until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.

Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface and fit it into a 9-inch tart pan. Prick the bottom with a fork.

Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and paper, and bake for another 10 minutes until golden brown. Let cool.

In a saucepan, combine coconut milk, heavy cream, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until thickened.

Whisk egg yolks in a bowl. Gradually add a small amount of the hot coconut mixture to the yolks, whisking constantly.

Return the egg mixture to the saucepan and cook for another 2 minutes, stirring constantly. Remove from heat and stir in vanilla extract.

Pour the coconut custard into the cooled tart shell. Sprinkle shredded coconut evenly over the top.

Refrigerate the tart for at least 2 hours before serving to allow it to set.

For a nutty twist, you can add a layer of toasted almonds or macadamia nuts on top of the custard before adding the shredded coconut. If you prefer a lighter version, substitute half of the coconut milk with almond milk. For a more tropical flair, consider adding a layer of sliced bananas or pineapple chunks beneath the custard. To enhance the coconut flavor, you can also add a teaspoon of coconut extract to the custard mixture.