Coconut Pumpkin Tart

2 cups all-purpose flour
½ cup toasted coconut
¼ cup sugar
2 tsp chopped fresh thyme
¾ tsp salt, divided
5 Tbsp cold butter
⅓ cup ice-cold water
1 cup sugar
1 Tbsp cornstarch
1 tsp ground ginger
1 tsp ground cinnamon
⅛ tsp ground cloves
1½ cups pumpkin puree
3 eggs, lightly beaten
1½ cups milk (thick, the recipe calls for evaporated)
Fresh thyme sprigs for garnish

In a food processor, pulse together the flour, coconut, sugar, thyme, and ¼ tsp salt. Cut the butter into cubes, and add to the flour mixture; pulse until mixture is crumbly, about 20 seconds.

Gradually add the water in a slow, steady stream, until mixture forms a rough ball. Turn the dough out onto a sheet of plastic wrap, and shape into a thick disk. Wrap tightly, and refrigerate for 1 hour.

Preheat oven to 425°. On a lightly floured surface, roll dough out to ⅛-inch thickness. Place in a 9-inch fluted tart pan, pressing up the sides. Line dough with parchment paper; fill with pie weights, and bake for 8 to 10 min. Remove pie weights and parchment, and bake an additional 4 minutes; set aside to cool.

In a large bowl, combine the remaining ½ tsp  salt, sugar, cornstarch, ginger, cinnamon, cloves, pumpkin puree, and eggs. Gradually stir in the milk and pour into prepared crust.

Bake for 10 min. Reduce heat to 350°, and continue baking for 15-20 min., or until the center of the tart does not move when pan is tilted. Cool on a wire rack. Garnish with fresh thyme.

Makes 1 tart