Coconut Cream Tart

In a bowl, combine the all-purpose flour, butter, sugar, and egg yolk.

Gradually add ice water, mixing until the dough comes together and forms a soft but firm ball (avoid overworking it).

Transfer the dough to a pie dish, pressing it into the bottom and up the sides to form the crust.

Place the lined crust in the refrigerator to chill for at least 30 minutes.

Prepare the filling by mixing the sweetened condensed milk with the shredded dried coconut until the ingredients are well combined.

Spread the filling mixture over the chilled crust in the pie dish.

Bake in a preheated oven at 350ºF (180ºC) for about 30 minutes, or until both the topping and the crust are golden brown.

Remove the tart from the oven and allow it to cool completely before serving.