Make the Pastry

1. In a food processor, combine flour, cold butter, sugar and salt. Pulse until the mixture resembles breadcrumbs.
2. Add milk, pulse just until the dough starts to come together.
3. Turn the mixture onto a lightly floured surface, push together until a dough forms.
4. Wrap in cling film and chill for about 1 hour or until firm to touch.

Prepare the Coconut Filling

1. Beat eggs in a large bowl, add icing sugar and mix well.
2. Stir in shredded coconut and melted butter until fully incorporated.
3. Add milk, lemon juice, and vanilla extract, then fold until combined.
4. Mix in flour, milk powder, cornflour, baking powder, and salt until uniform.
5. Fold in lemon zest for a subtle citrus flavour. Chill until it is needed.
   

Shape the Tart Shells

1. Roll chilled dough into balls (about 25 g each for 3-inch moulds).
2. Place each ball in a fluted metal tart mould. Gently press from the center to the rim with your thumbs, rotating the mould to ensure even thickness.
3. Trim off any excess dough and press it back into the shell.
4. Chill the filled tart shells in the fridge for 15–30 minutes, until firm.

Assemble and Bake

1. Preheat the oven to 190°C fan (375℉).
2. Spoon 1½ tablespoons of coconut filling into each tart shell and smooth the top.
3. Bake for 20–25 minutes, or until the tops turn golden brown.
4. Cool for 10 minutes, then gently release the tarts from the moulds.
5. Transfer to a wire rack. Serve warm or at room temperature.