Crust:

• 1 cup all-purpose flour
• ¾ cup shredded sweetened flaked coconut
• 2 tablespoons sugar
• 6 tablespoons salted butter softened**
• 1 egg yolk

Filling:

• 4 large egg yolks
• 6 tablespoons salted butter room temperature
• ⅓ cup sugar
• 1 tablespoons cornstarch
• 1 ½ teaspoons lemon zest — or more to taste
• 2-3 tablespoons fresh lemon juice
• 1 cup heavy cream
• 5 cups raspberries
• 2 cups blueberries

• Begin by preheating your oven to 350 degrees F (175 degrees C). Prepare your tart pan(s) by lightly greasing a 10-inch removable bottom tart pan with shortening or butter. If you’re opting for individual servings, grease four 4-inch tart pans instead. Proper greasing ensures the crust releases easily after baking.
• In a medium mixing bowl, combine the all-purpose flour, shredded sweetened flaked coconut, and sugar. Stir these dry ingredients together until well blended. Next, add the softened salted butter and the single egg yolk. Mix everything thoroughly, either with a pastry blender, your fingertips, or a fork, until the mixture is crumbly and just comes together. Evenly press this crumbly mixture into the bottom and up the sides of your prepared tart pan (or pans), forming a compact crust. Place the tart pan(s) on a baking sheet to catch any drips and for easier handling. Lightly press a sheet of aluminum foil loosely into the pan, covering the coconut crust mixture to prevent it from browning too quickly. Bake the covered crust for 15 minutes. After 15 minutes, carefully remove the foil and continue baking for another 8 to 10 minutes, or until the edges of the crust are golden brown and firm. This two-stage baking process helps create a perfectly crisp and flavorful base.
• While the crust is baking, take this opportunity to prepare the vibrant and zesty lemon filling. This simultaneous preparation helps streamline the overall process, ensuring both components are ready around the same time.
• In a small mixing bowl, vigorously whisk the four large egg yolks until they are uniformly combined and slightly lighter in color. Set this bowl aside, conveniently close to your stove, as you’ll need it quickly for the next step.
• In a small saucepan, combine the sugar, cornstarch, and room temperature salted butter. Place the saucepan over medium heat and begin whisking constantly. It’s crucial to whisk continuously to prevent scorching and ensure even cooking as the mixture heats up and begins to boil. Once it starts boiling and thickens slightly, immediately reduce the heat to medium-low. Carefully and slowly pour a small amount (about a quarter cup) of the hot mixture into the whisked egg yolks, whisking the egg yolks constantly and vigorously. This process, known as tempering, gradually raises the temperature of the egg yolks, preventing them from scrambling. Once tempered, pour the egg yolk mixture back into the saucepan with the remaining hot mixture, continuing to whisk constantly over medium-low heat. Keep whisking and stirring until the mixture visibly thickens and is able to coat the back of a spoon. If, despite your best efforts, you notice any small lumps of egg (which can sometimes happen), simply strain the entire lemon mixture through a fine-mesh sieve into a clean bowl for a perfectly smooth consistency. If there are no lumps, directly pour the creamy lemon mixture into a clean bowl. Stir in the fresh lemon zest and lemon juice; add more lemon juice to your taste preference if you desire a brighter, tangier flavor. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill the lemon filling in the refrigerator for at least one hour, or until it’s fully cooled and set. This chilling step is essential for the filling to achieve its ideal texture and flavor.
• Once the lemon filling is thoroughly chilled and the crust has cooled completely, you’re ready for assembly. In a separate cold bowl, whip the heavy cream until stiff peaks begin to form. This means the cream will hold its shape when the whisk is lifted. Gently fold the whipped cream into the prepared lemon mixture until it’s light, airy, and evenly combined, creating a luxurious lemon cream. Spread this velvety lemon cream evenly into the cooled coconut tart crust, creating a smooth and inviting bed for the berries.
• Finally, the moment for artistic expression! Decoratively arrange the fresh raspberries and blueberries over the smooth lemon cream. You can create concentric circles, a random scattering, or any pattern that pleases your eye. The contrast of the vibrant berries against the pale yellow cream is simply stunning. Serve immediately or chill briefly until ready to serve for the most refreshing experience.