Lemon Coconut Tart

Ingredients

FOR CRUST

• Cooking spray
• 3/4 c. crushed graham cracker (from about 7 sleeves)
• 1/2 c. toasted shredded sweetened coconut
• 1/4 c. granulated sugar
• 6 tbsp. butter, melted

FOR FILLING

• 1/2 c. granulated sugar
• 3 tbsp. cornstarch
• Zest of 1 lemon
• 6 large egg yolks
• 1 (13.5-oz.) can coconut milk
• 1/2 c. freshly squeezed lemon juice, preferably Meyer lemons 
• 1 tsp. pure vanilla extract

FOR TOPPING

• 1/2 c. heavy cream
• 2 tbsp. powdered sugar
• Toasted shredded coconut

Directions

1. Preheat oven to 350°. Grease a 9” tart pan with cooking spray. In a medium bowl, combine crushed graham crackers, toasted coconut, and sugar. Add melted butter and stir to combine. Pour mixture into prepared pan and pat into an even layer, including all the way up the sides. Use a spoon or small measuring cup to make sure crust is packed in. 
2. Place tart pan on a large baking sheet and bake until golden, 10 to 12 minutes.
3. Meanwhile, make filling: In a medium bowl, whisk together sugar, cornstarch, and lemon zest. Add egg yolks and whisk until pale yellow. 
4. In a small saucepan over medium heat, bring coconut milk to a simmer. Slowly whisk in about ½ cup of simmering coconut milk into egg mixture. Reduce heat to medium-low and slowly whisk egg mixture into saucepan, then whisk in lemon juice. Continue whisking and simmer until mixture has thickened, 5 to 10 minutes. Curd should be able to coat a back of spoon and when a finger is swiped through the center, it shouldn’t run back together. 
5. Remove from heat and stir in vanilla. Let curd cool for 10 minutes, whisking occasionally. 
6. Pour curd into tart shell and smooth top. Place plastic wrap directly against surface of tart and refrigerate until well chilled, at least 4 hours. 
7. In a medium bowl using a hand mixer, beat heavy cream and powdered sugar until stiff peaks form. 
8. Spread whipped cream over tart and top with toasted coconut.