Malagasy Coconut Caramel Tart (Tarte au caramel à la noix de coco malgache)

Instructions

1. In a food processor, combine the flour, 1/4 cup of sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add the cold water and pulse until the dough comes together.
2. Press the dough into a 9-inch tart pan, covering the bottom and sides. Chill in the refrigerator for 30 minutes.
3. Preheat the oven to 375°F (190°C). Line the chilled tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, then bake for an additional 10 minutes or until the crust is golden brown. Let it cool.
4. In a saucepan, heat the granulated sugar over medium heat. Swirl the pan occasionally, but do not stir. Cook until the sugar has melted and turned into a golden caramel color.
5. Add the butter and stir until melted and combined with the caramel. Slowly pour in the heavy cream while stirring constantly. Be careful as the mixture will bubble up. Stir in the salt and remove from heat.
6. Sprinkle the toasted coconut over the baked tart shell. Pour the caramel sauce over the coconut, spreading it evenly. Let it cool and set before serving.