Coconut Custard Tart

1 - 14 inch pastry tart shell, baked blind

Filling:
4 eggs
2 lemons, the zest grated & the fruit then juiced
1 1/2 cups sugar
1 1/2 cups coconut milk
1 1/2 cups heavy cream
4 1/2 cups desicated coconut

Procedure:

1.) Preheat the oven to 350 degrees F. Mix the eggs, lemon zest & sugar for one minute. Gently mix in coconut milk, cream, lemon juice, and finally the desicated coconut.

2.) Pour into pastry shell and bake until golden brown all over (about 40 minutes). Remove and cool.

3.) Serve with fresh tropical fruit, such as papaya or mango, and pineapple ice cream.