VIDEORECIPE Custard tart with Whipped cream topping recipe.

In a bowl, put the flour and add an egg and ground almond.

Add the sugar, salt and vanilla.

Mix with the hands until ingredients are combined.

Add the butter and mix.

Add the flour and put the dough on the worktop. Then, knead it into a ball.

Cover with cling film and set aside for an hour.

Put the dough on baking paper, knead it with a rolling pin and put it in the fridge for 15 minutes.

Place the dough in the mould.

Place baking paper on top of the base and fill it with dried pulses.

Place the pulses and the cake in a preheated oven at 200 ºC for 20 minutes.

Put the cornflour, salt and sugar in a saucepan.

Add the milk and coconut milk. Then, mix them together.

Put the egg yolks in a saucepan. Then add the ingredients from the bowl.

Stir until the mixture thickens.

Add the vanilla extract and the shredded coconut. Stir until you get the coconut custard.

Pour the cream over the lid and cover with cling film. Keep in the fridge for one day.

Put coconut flakes on baking paper.

Bake for five minutes and set aside.

Put boiling water in a saucepan. On top put a bowl with the egg whites and add the sugar.

Stir until the sugar has dissolved. Then mix with a whisk to obtain the whipped cream.

Put on top of the cake and spread over the whole surface.

Decorate with the coconut flakes, cut and serve.