Toasted-Coconut Custard Tart

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2 cups all-purpose flour

1 teaspoon salt

1 1/2 sticks cold unsalted butter, cut into 1/4-inch cubes

1/4 cup plus 1 tablespoon ice water

2 large egg yolks

3 tablespoons all-purpose flour

1 vanilla bean, halved lengthwise, seeds scraped and bean reserved for another use

1 1/4 cups milk

3 cups finely shredded fresh coconut (6 1/2 ounces)

1 1/2 cups light brown sugar

Kiwi, Banana and Passion Fruit Salad and vanilla ice cream, for serving

Freshly ground white pepper

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