METHOD

PASTRY

1. Cream the icing sugar and margarine in a blender until light and fluffy then add the egg, a little at a time, while mixing slowly.
2. Mix the flours and fold in the flours to make soft dough.
3. Grease a tart mould.
4. Roll out the dough above and gently place it into the tart mould.
5. Make holes in the dough using a knife or fork and bake blind in the oven at 160^oC for 30 minutes.

FILLING

1. Boil 250 ml of milk and the sugar together, stirring well to ensure that sugar is dissolved and reduce the heat.
2. Add the custard powder to the remaining milk (cold), mix well to remove lumps and to this add the simmering milk.
3. Stir until the sauce simmers; remove from heat and fill the tart. Meanwhile remove the tart from the oven and set it aside to cool.
4. Fill the tart with the hot custard sauce.
5. Put the filled tart aside to cool.

SERVING

1. Finally sprinkle desiccated coconut powder on top of the thick custard filling.
2. Decorate as desired.