Egg Nog or custard

I do a tart that uses a custard (milk-based) filling which doesn't require thickening before it goes into the shell. The method calls for beating the eggs separately and then heating the entire mixture, but it doesn't have to thicken. It seemed way counter-intuitive to me at first, pouring a total liquid like that into a tart shell, but it works. As Marsha suggests, I'd hold off on the coconut til it sets up, toasting it for better flavor.... Actually, I'd dispense with the coconut altogether, but then I dislike coconut.

I'll try it. Thanks for the help.

I’m veering off topic again. But Michelle’s Lazy French Toast got me thinking… I wonder if you could use eggnog to make Lazy Bread Pudding. Thoughts???