Coconut Chess Tart from Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland by Tanya Holland

Ingredients

• Powdered sugar for serving
• 1 tsp kosher salt
• 1 cup/225 g unsalted butter, cut into cubes and chilled
• 2¼ cups/285 g all-purpose flour
• 3 tbsp cornmeal
• ½ cup/120 ml heavy cream
• 1½ tsp vanilla extract
• 1 cup/95 g sweetened flaked coconut
• 7 egg yolks
• 2 cups/400 g granulated sugar
• 8 tbsp/115 g unsalted butter, at room temperature
• 4 to 7 tbsp/60 to 105 ml ice water