Spiced Fruit Tart

In a large non-stick pan over low heat, toast Unsweetened Shredded Coconut (2 cups) until it turns golden brown.

Add Sweetened Condensed Milk (2/3 cup) and stir until well incorporated.

Let the mixture cool down for 10 minutes. Using your hands, press the coconut fudge into a greased tart pan. Keep the crust thin, otherwise it'll be a whole lot of coconut!

Cool in the fridge for at least 2-3 hours.

Add Milk (2 cups), Vanilla Bean Paste (1 Tbsp), Green Cardamom Pods (4) and Ground Cinnamon (1 pinch) to a saucepan. Scald the milk over medium heat and set aside.

In a large bowl, whisk together yolks of the Eggs (4) Granulated Sugar (1/2 cup) and Corn Starch (4 Tbsp). It'll be a bit tough in the beginning, but it will loosen up as you mix. Keep whisking until the mixture is pale yellow/white and thick.

Temper the yolks by adding 1/2 cup of the scalded milk to them. Whisk continuously for 1 minute to prevent the egg from cooking.

Pour the eggs mixture and Butter (2 Tbsp) into the saucepan with the rest of the milk. Heat this on medium-high heat while whisking continuously. The pastry cream will thicken as the cornstarch is activated by the heat. It'll take a few minutes, but you'll know when it happens!

Once the cream thickens, pour the pastry cream through a sieve into a bowl. This will give you a nice smooth cream. Place a piece of plastic wrap directly on top of the cream to prevent a skin. Refrigerate the cream until cool.

Pour the cream into the coconut crust and smooth out. Decorate with Fresh Mixed Berries (to taste). Refrigerate until ready to serve!