tedesco tart

(tedesco is german in italian--how's that for complicated!)
1 recipe chocolate crust
1/2 cup milk chocolate chips--melted
1 recipe vanilla custard (or 2 boxes pudding if you are going rogue)
1 recipe coconut topping
1 recipe bittersweet chocolate ganache
Blind bake the chocolate crust in a tart tin at 325 until done.  Once it is cooled, spread melted milk chocolate in a thin layer over the entire bottom and up a bit of the sides.
Once the chocolate is cooled, pour cooled custard or pudding in the crust and spread evenly. Pour an even layer of ganache over the top and let firm up in the fridge.  Top with coconut topping.  Remove from fridge about 30 minutes before serving if a cold day. If a warm day, it will need less time to ease up.
Chocolate Crust
( from Claudia Flemming's "The Last Course")
1 cup unsalted butter--softened
1/2 cup + 1Tbs confectioner's sugar
2 egg yolks
1 1/2 tsp vanilla
2 1/2 cups flour
1/2 cup cocoa powder
pinch of salt
In a mixer cream butter and sugar until just combined...you do not want to incorporate too much air in this.  Add yolks and vanilla and beat until just incorporated.  Mix all dry ingredients together and add to the butter mixture.  Mix until just combined.  Pat into a circle and chill until firm, about 1 hour.  Roll out and fit into a 9" tart pan.  You will have excess dough. I like to have my crust a bit thicker than normal for this tart as it is holding a lot of stuff! But if you like a thinner crust, by all means, roll it thinner.
Vanilla Custard
2 1/2 cups whole milk
pinch of salt
2 tsp vanilla
6 egg yolks
1/2 cup sugar
3 Tbs unsalted butter
1/4 cup + 3 Tbs Cornstarch (i know it seems like a lot but this recipe needs to have a firm custard)

Heat the milk to just a simmer over low heat.  Meanwhile whisk together the yolks, sugar, cornstarch and salt.  Once the milk comes to a simmer, use it to temper the yolks.  Put the entire mixture back into the pot and on the stove over low heat. Use a whisk to whisk while the mixture begins to thicken.  You do not want to cook the eggs, but you do need the custard to thicken.  Once the mixture bubbles in the middle, and is a big thick mess, take it off the heat.  If you think you may have cooked the eggs, then run it through a sieve...if you are confident, then don't.  Pour mixture into a clean bowl and add the butter and vanilla.  Whisk until the butter is melted.  Cover with clingfilm and refrigerate until cold. Or you can put the bowl over a bowl of ice and stir until it cools.
Bittersweet Chocolate Ganache
1/2 lb bittersweet chocolate (use 60% or higher)
1/2 cup heavy cream
1/2 tsp vanilla
heat heavy cream to just a simmer. Pour over chocolate and let sit until chocolate begins to melt.  Stir until it becomes nice and glossy. Add vanilla. Let cool just a bit, but make sure it is still pouring consistency when you pour onto tart.
Coconut Topping
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter
1 tsp vanilla
2 1/2 cups shredded coconut
1 1/2 cups toasted pecans
Place milk, sugar, yolks and butter in a saucepan over medium heat.  Cook until thickens--about 15 minutes or so.. Keep an eye on it and stir frequently. Don't freak out if it looks like the eggs are cooking, because they will. It will also start to darken a bit.  Remove from heat and stir in coconut and pecans.  Let cool before placing on tart.