recipelink.com Chat Room Recipe Swap – 2000-12-12
From: Gina,Fla

White Chocolate Banana Tart in a Macadamia Crust
A very tropical light dessert...

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 macadamia nuts
1 cup whipping cream
4 oz. white chocolate, chopped
1/3 cup sugar
3 tbsp cornstarch
1 tbsp flour
1 cup milk
1 cup half and half
3 ripe bananas, sliced

For crust:
Beat butter well, add 3/4 cup flour, 1/4 cup sugar, 2 egg yolks and 1/2 tsp vanilla. Beat till combined. Stir in 3/4 cup flour, coconut, and nuts. Press onto a lightly greased 11-inch tart pan w/removable bottom. Bake at 350 for 10-12 minutes. Remove from oven, cool on rack. Remove sides of pan.

Filling:
In a small saucepot, combine 1/2 cup whipping cream and white chocolate. Cook and stir over low heat till 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 stirring till thick and bubbly. Cook and stir for 2 minutes. Gradually stir in 1 cup of the hot mixture into 2 beaten egg yolks. Return all to pan. Bring to a gently boil; reduce heat. Cook stirring for two minutes. Remove from heat, stir in chocolate mixture. Stir in 1 tsp vanilla. Cool. Beat 1/2 cup whipping cream to soft peaks. Fold in egg mixture. Arrange bananas on crust, add filling. Cover and chill.

Serves 12-16