Coconut Lime Tart

Ingredients:

For the filling:

• 1 coconut (cut in half to yield 110 ml coconut milk and 110 g grated pulp)
• 900 ml of milk
• 1 vanilla bean
• 6 eggs, separated into yolks and whites
• 170 g of sugar
• 85 g of wheat flour
• Juice of 3 limes
• A pinch of salt
• 30 gr. dried coconut

For the test:

• 110 g of sugar
• 225 g of premium wheat flour
• 110 g salted, diced, chilled butter
• 110 g of cold water
• 225 g dry beans for the press

Preparation:

1. For the test: Sift the sugar and flour into a bowl and chop them with the chilled butter. Stir in cold water until the dough forms a ball. Let the dough rest.
   
   Preheat oven to 180°C. Roll out the dough to a thickness of 0.3 cm and 8 cm larger than the diameter of the pan. Place the dough in the pan and trim the edges. Place a circle of parchment paper on top of the dough, sprinkle with dried beans, and bake for 40 minutes. Remove the parchment paper and beans and bake for another 5 minutes. Remove from the oven and let cool.
2. Blanch the vanilla bean in milk. Meanwhile, in a large bowl, combine the egg yolks and 1/2 of the sugar and whisk well. Slowly whisk in the flour.
   
   Gradually add the hot vanilla milk and rinse the bowl. Transfer the contents of the bowl to a clean, heavy-bottomed saucepan and cook over medium heat for about 3 minutes. Add the coconut milk.
3. Remove the pan from the heat and strain the mixture into another clean pan, removing any lumps. Cook over low heat. Add the coconut pulp and lime juice, cook for another 3 minutes, and let cool. Pour the coconut mixture into the baked pie crust.
   
   Whisk the egg whites with salt and a splash of water until stiff peaks form. Add the remaining sugar to the egg whites and spoon this meringue mixture over the filling. Sprinkle with desiccated coconut and bake for 15 minutes. Chill before serving.