Coconut Crème Brûlée Tart

Make the crust

1. In a bowl, whisk together the 1 1/3 cups all-purpose flour, 1 tablespoon sugar, and 1/4 teaspoon salt. Cut in the 1 stick (4 oz) cold unsalted butter with a pastry blender or 2 knives used scissors-fashion until the butter is the size of small peas. 
2. Sprinkle 1 tablespoon of the water over the flour mixture, stirring gently with a fork to moisten it evenly. Continue adding water until the dough just begins to come together when a small bit is pressed between your fingers; do not overwork the dough.
3. Press the dough together into a ball and knead it ever so gently in the bowl. Shape the dough into a disk, wrap it in plastic wrap or wax paper, and refrigerate for at least 30 minutes or up to 2 days.
4. On a lightly floured surface, roll the dough to a 12- to 13-inch round. Carefully move the dough to a 9- or 10-inch round fluted tart pan with a removable bottom and gently press the pastry against the bottom and up the sides. Trim the pastry to about 1/2 inch above the edge of the pan. Fold the overhanging crust in and gently press pastry against the sides of the pan so it extends just 1/4 inch above the rim. Prick the bottom and sides of the shell with a fork and refrigerate for 30 minutes.
5. Preheat the oven to 350°F (175°C). Position a rack in the middle of the oven.
6. Line the tart shell with a piece of heavy-duty aluminum foil, pressing it snugly into the bottom and against the sides, and fill with uncooked rice or beans. Bake for 20 minutes. Remove the foil and rice or beans and bake for about 10 minutes longer, until pale golden brown. Let cool completely on a wire rack.

Make the filling

1. Preheat the oven to 350°F (175°C).
2. Spread the 1 1/4 cups sweetened flaked coconut on a large baking sheet and toast in the oven, stirring twice, until golden brown, 6 to 8 minutes. Remove from the oven. Lower the oven temperature to 300°F (150°C) or turn it off for a spell and then preheat it again.
3. Bring the 1 1/2 cups heavy cream, toasted coconut (from step 8), and 3/4 cup half-and-half to a rolling boil in a large saucepan over medium heat. Immediately remove from the heat, cover, and let steep for 35 minutes.
4. When you're ready to bake the tart, in a large bowl, whisk together the 6 large egg yolks, 2 tablespoons turbinado sugar, and a pinch of salt. Still whisking constantly, slowly add the cream mixture. Pour the mixture through a fine strainer set over a large glass measure, pressing hard on the solids to extract as much liquid as possible.
5. Place the tart pan on a baking sheet. Pull the oven rack out slightly, place the baking sheet on the rack, and pour the custard into the tart pan. Bake for 25 to 30 minutes, until just barely set. Watch the custard closely at the end, as it can set and overcook quickly. Keep in mind, the custard will continue to set as it cools. Remove the tart from the baking sheet and let cool completely on a wire rack.
6. Just before serving, remove the side of the pan from the tart. Gently blot the surface of the custard with the edge of a paper towel to remove any condensation. Sift the 1/4 cup turbinado sugar evenly over the custard. Move the flame of a blowtorch evenly back and forth just above the top of the tart, avoiding the crust, until the sugar is evenly browned. Let stand for about 5 minutes before serving. Cut into wedges and serve with raspberries, if desired.