Combine the flour and icing sugar in a large mixing bowl. Add the cold cubed butter and rub it in with your fingertips until the mixture looks like coarse breadcrumbs.

Add the egg yolk and 2 tbsp of cold water. Mix with a fork until the dough just comes together. If it still crumbles, add the third tablespoon of water. Don't overwork it.

Shape the dough into a flat disc, wrap it in cling film, and refrigerate for 15 minutes.

Heat the oven to 190 C / 375 F. Lightly grease a 12-cup muffin tin.

Roll the chilled dough on a lightly floured surface to about 3 mm thickness. Cut out 12 rounds using a 7 cm cutter or a glass slightly wider than your muffin cups.

Press each round into a muffin cup, pressing firmly up the sides to form a shell. Refrigerate the lined tin for 15 minutes.

Whisk the eggs lightly in a bowl until the yolks and whites are just combined.

Add the condensed milk, melted butter, desiccated coconut, vanilla extract, and salt. Stir gently until the mixture is smooth and the coconut is evenly distributed. Don't beat air into it.

Spoon the coconut filling into the chilled pastry shells, filling each one to about 3 mm below the rim. The filling will puff slightly as it bakes.

Bake at 190 C / 375 F for 15 minutes, then reduce the oven temperature to 175 C / 350 F and bake for a further 10 minutes, until the tops are golden brown and the filling is just set with a very slight wobble.

Remove from the oven and immediately run a butter knife around the edge of each tartlet. Leave them in the tin for 10 minutes before transferring to a wire rack to cool completely.

Dust with icing sugar just before serving.