1 1/4 cups all-purpose flour, sifted
1 pinch of salt
2/3 cup unsalted butter or margarine, softened
3 eggs
1 tablespoon cold water
1/4 cup grated coconut
1 cup scalded milk
1/2 cup scalded heavy cream
1/2 cup ricotta cheese
1/2 cup shredded coconut
1 1/4 cups all-purpose flour, sifted
1 pinch of salt
2/3 cup unsalted butter or margarine, softened
3 eggs
1 tablespoon cold water
1/4 cup grated coconut
1 cup scalded milk
1/2 cup scalded heavy cream
1/2 cup ricotta cheese
1/2 cup shredded coconut
Sift the flour and salt into a bowl
Add the butter or margarine to the bowl in small pieces, mixing until coarse crumbs form
Beat one of the eggs with cold water and add it to the mixture, stirring lightly to form a ball
Refrigerate for an hour
Beat the remaining eggs in a separate bowl
Add the grated coconut and mix well
Gradually add the milk and cream, beating constantly
Add the shredded coconut and ricotta cheese, mixing well
Roll out the dough thinly on a lightly floured surface and line a medium-sized tart pan with it
Fill with the coconut mixture
Bake in a moderate oven for 45 minutes or until a toothpick inserted comes out clean
Serve warm or cold.
