Coconut Custard Bars

Filling:
2 large eggs
1 large egg yolk
¾ cup (150g) granulated sugar
1 cup (240ml) unsweetened coconut milk
1 teaspoon vanilla extract
1 tablespoon all purpose flour
pinch of salt
1 cup (100g) sweetened shredded coconut

Make the crust: preheat oven to 180°C/350°F. Butter a 22cm (9in) square pan*.
Place flour, sugar, salt in the bowl of a food processor and process until blended. Scatter butter pieces over the flour mixture and process until mixture resembles coarse meal. In a small bowl, whisk together egg yolk, water and vanilla. With food processor running, add yolk mixture through the feed tube and process just until the dough begins to come together in large clumps. Scrape the dough into the prepared pan and, using your fingers, pat it evenly into the bottom of the pan. Bake crust until golden, 20-25 minutes. Transfer the pan to wire rack and cool completely. Leave the oven on.
In medium bowl, whisk the eggs, egg yolk, and granulated sugar until blended. Slowly whisk in the coconut milk. Whisk in the vanilla, and flour and salt.
Sprinkle the coconut evenly over the cooled crust. Pour the filling through a fine sieve over the coconut, covering the crust completely. Bake for 25-30 minutes or until filling is set and the edges are golden brown. Cool completely in the pan on a wire rack. Using sharp knife, cut into bars.