Shelly's Recipe

BANANA TART WITH MACADAMIA CRUST

Category: Tarts

1/2 cup butter
1 1/2 cups flour
1/4 cup sugar
4 egg yolks
1 1/2 tsp vanilla
1 cup shredded coconut
1/3 cup finely chopped unsalted macadamia nuts, toasted
1 cup whipping cream
4 oz white chocolate, chopped
1/3 cup sugar
3 tbsp cornstarch
1 tbsp flour
1 cup milk
1 cup light cream
3 ripe bananas, sliced

For crust, beat butter for 30 seconds. Add 1/4 cup flour, 1/4 cup sugar, 2 egg yolks, 1/2 tsp vanilla; beat until combined. Stir in 1/4 cup flour, coconut and nuts. Press into a lightly greased 11 inch tart pan with removable bottom. Bake at 350 for 10-12 minutes or until golden. Remove from oven; cool on a rack. Remove sides of pan.

For filling: In a small saucepan, combine 1/2 cup whipping cream and white chocolate. Cook and stir over low heat until chocolate is melted. Set aside.

In a medium saucepan, combine 1/3 cup sugar, cornstarch and 1 tbsp flour. Gradually stir in milk and half-and-half. Cook and stir until thickened and bubbly. Cook and stir for 2 more minutes. Gradually stir 1 cup of the hot mixture into 2 beaten egg yolks. Return all to pan and bring to a gentle boil; reduce heat.

Cook and stir for 2 more minutes. Remove from heat. Stir in chocolate mixture and 1 tsp vanilla. Cool. Beat 1/2 cup whipping cream to soft peaks. Fold into egg mixture. Arrange bananas on crust; add filling. Cover and chill. Top with whipped cream and additional nuts, if desired.