Crust
1 1/4 cups (5 ounces) Mellow Pastry Blend
1/3 cup (1 1/4 ounces) glazing or confectioner’s sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon lemon zest or 1 teaspoon ground cinnamon
1/8 teaspoon lemon oil (optional, if using lemon zest)
1/2 cup (1 stick, 4 ounces) unsalted butter
1 large egg yolk
1 tablespoon water

Custard Filling*
1 package Crème Brulee Quick Mixx(r)
1 cup (8 ounces) heavy cream
1 cup (8 ounces) half and half or milk
1/2 cup dulce de leche

*or substitute 2 cups of your favorite pastry cream or custard filling for the Quick Mixx, cream and half & half.

Topping
2 ounces (about 1/4 cup) caramel
1 tablespoon heavy cream
Whipped cream
Toasted coconut

Crust: Whisk together the dry ingredients. Cut in the butter, then add the egg yolk and water. Toss lightly with a fork until the dough just begins to come together. Press into a 9-inch square or 13 3/4 x 4 1/4-inch tart pan. Chill for at least 30 minutes.

Line the crust with foil or a pie chain and bake in a preheated 400°F oven for 15 to 18 minutes. Remove the pan from the oven and carefully remove the foil or chain. Prick the dough all over, return it to the oven and bake for an additional 5 to 8 minutes, until golden. Allow to cool while making the filling.

Filling: Prepare the Quick Mixx according to the label instructions, using the cream and half and half. Stir the hot custard, a bit at a time, into the dulce de leche, blending until smooth. Pour into the cooled crust. Rub a piece of butter over the surface to prevent a skin from forming. Cover with plastic wrap and refrigerate for at least 2 hours.

Topping: Melt the caramel with 1 tablespoon heavy cream. Pipe the whipped cream onto the tart and sprinkle with toasted coconut. Drizzle with the melted caramel. Serve immediately.