Coconut Lemon Custard Tart

Ingredients:
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into small pieces
1 large egg yolk
2 tablespoons ice water
1 1/2 cups canned coconut milk
3/4 cup granulated sugar
3 large eggs
3 large egg yolks
1/2 cup fresh lemon juice
2 tablespoons lemon zest
1/4 teaspoon salt
1/4 cup cornstarch
1/4 cup unsalted butter, softened
1/2 cup sweetened coconut flakes, toasted
Instructions:
In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter and mix until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg yolk and ice water. Add to the flour mixture and mix until the dough comes together.
Form the dough into a disk and wrap in plastic wrap. Chill for at least 30 minutes.
Preheat the oven to 375°F. Roll out the chilled dough on a floured surface and transfer it to a 9-inch tart pan. Trim the edges and prick the bottom with a fork.
Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and weights and bake for an additional 5-10 minutes, or until the crust is golden brown. Remove from the oven and let cool.
In a medium saucepan, whisk together the coconut milk, sugar, eggs, egg yolks, lemon juice, lemon zest, and salt. Cook over medium heat, whisking constantly, until the mixture thickens, about 5-7 minutes.
In a small bowl, whisk together the cornstarch and 1/4 cup water. Add to the custard mixture and whisk until smooth. Cook for an additional 2-3 minutes, or until the mixture is very thick.
Remove the custard from the heat and stir in the softened butter until it is fully incorporated. Pour the custard into the cooled tart shell and smooth the top with a spatula.
Sprinkle the toasted coconut flakes over the top of the custard. Chill the tart for at least 2 hours, or until the custard is set.