In a mixing bowl, combine the pastry flour, cubed butter, and sugar until the mixture resembles coarse crumbs. Form the dough into a ball, wrap in plastic wrap, and chill for 30 minutes.

Preheat your oven to 190°C (375°F). Roll out the chilled pastry and place it into a tart tin. Prick the base with a fork, line with parchment paper, and fill with weights. Bake for 15-20 minutes until golden, then let cool.

In a saucepan, whisk together the eggs and sugar until smooth. Gradually add the warmed milk and cook over low heat for about 10 minutes until it thickens. Let cool slightly.

Spread a layer of fruit jam across the cooled pastry base, then pour the custard over the jam, smoothing with a spatula.

Sprinkle desiccated coconut over the custard layer, covering it evenly.

Let the tart cool to room temperature, then refrigerate for at least 2 hours before serving. Dust with icing sugar before slicing.