Crust

1. In a large non-stick pan over low heat, toast shredded coconut until it turns golden brown
2. 
3. Add sweetened condensed milk and stir until well incorporated.
4. 
5. 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!
6. Cool in the fridge for at least 2-3 hours.

Pastry Cream

1. Add milk, vanilla bean paste, cardamom pods and cinnamon to a saucepan. Scald the milk over medium heat and set aside.
2. In a large bowl, whisk together egg yolks, sugar, and cornstarch. 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.
3. 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.
4. Pour the eggs mixture and butter 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!
5. 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.
6. Pour the cream into the coconut crust and smooth out. Decorate with whatever berries or fruit you choose. I used sliced plums,nectarines, blackberries, blueberries and strawberries. Refrigerate until ready to serve!