Coco and Damask Tart

Preheat the oven to 350°F (medium-high)

Grease a 20cm diameter tart pan with butter

Lining the bottom with parchment paper and greasing the paper as well. Reserve

Prepare the dough: in a large saucepan, combine all-purpose flour and water

Bring to a boil over medium heat, stirring constantly with a wooden spoon

Add the coconut and mix well

Remove from heat, add remaining ingredients and mix

Spread into the prepared tart pan

Bake in the preheated oven until the dough is firm (approximately 15 minutes)

Let it cool, then remove from the mold and discard parchment paper

Prepare the filling: in a medium saucepan, cook the damask over medium heat in water until tender (approximately 10 minutes)

Drain

Transfer to a processor or blender and blend until creamy

Spread over the prepared dough

Prepare the topping: in a medium saucepan, combine all-purpose flour and water

Bring to a boil over medium heat, stirring constantly with a wooden spoon

Reduce heat and cook until the mixture forms a thin thread (approximately 2 minutes)

Allow some of the mixture to drain from a spoon; if it breaks easily, it's ready

Let it cool

Add egg yolks and milk

Bring to a boil over low heat, stirring constantly, until thickened

Cool and spread over the damask filling

Dust the sides of the tart with hazelnuts

Serve at room temperature

360 calories per serving