INGREDIENTS
1
Raspberries
6
Egg yolks, large
1 1/3 cups
All-purpose flour
6 tbsp
Natural brown sugar
1/4 tsp
Salt
1 pinch
Salt
1 tbsp
Sugar
1 1/4 cups
Coconut, sweetened flaked
3 tbsp
Ice water
1/2 cup
Butter, unsalted
3/4 cup
Half-and-half
1 1/2 cups
Heavy cream