Using a stand mixer fitted with the paddle attachment, mix all ingredients at low speed until a smooth dough forms. Wrap and refrigerate for at least 2 hours.

Roll out the dough to 3.5 mm thickness. Line two 24 cm greased tart rings (use a demolding spray like Ouragan by Ancel). Place the lined rings in the refrigerator to chill.

In a saucepan, bring the milk, coconut paste, and half of the sugar to a boil.

In a separate bowl, whisk together the whole eggs, egg yolks, and remaining sugar until pale. Stir in the cornstarch.

When the milk reaches a boil, gradually pour two-thirds into the egg mixture while whisking constantly.

Return the mixture to the saucepan and bring back to a boil, cooking for 1 minute while whisking continuously to ensure full thickening.

Remove from heat and pour the flan mixture evenly into the prepared pastry shells. Let cool completely before baking.

Bake in a preheated oven at 170°C (340°F) for approximately 30 minutes, or until the filling is fully set and lightly golden on top.

Allow to cool completely, then brush the surface with a thin layer of neutral mirror glaze and finish with a sprinkle of shredded coconut.