Coconut Cream Tart

In a medium bowl, whisk together the eggs, egg yolks, sugar, flour, cornstarch, and salt. Set aside.

In a medium saucepan, combine MP cream, coconut essence, coconut milk, and whole milk. Bring to a boil; then turn off the heat.

Whisking constantly, slowly ladle about a cup of the hot milk mixture into the egg mixture; whisk well to combine. Gradually add the remaining milk mixture to the egg mixture in 3 or 4 additions; whisk well to combine.

Return the mixture to the saucepan. Cook over medium-high heat, whisking constantly, until the mixture reaches a boil and thickens, about 2 minutes. The filling must boil for at least 30 seconds to fully thicken. Off the heat, whisk in the butter until fully incorporated.

Pour the hot filling into the cooled pie shell and smooth the surface with a spatula; press plastic wrap directly against the surface of the filling and refrigerate until firm, at least 3 hours.

Up to 3 hours before serving, whip the MP whipping cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the icing sugar and essence. Continue to whip until it forms soft peaks.

Top the pie with the whipped cream and sprinkle with cooled toasted coconut flakes. Slice and serve.