Banana Tart in a Macadamia Crust

The white chocolate filling makes this tropical delight taste sinfully good!

1/2 cup butter or margerine
1 1/2 cups all-purpose 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
1 cup whipping cream
4 oz. white chocolate, chopped
1/3 cup sugar
3 tbls. cornstaarch
1 tbls. all-purpose flour
1 cup milk
1 cup half and half
3 ripe bananas, sliced

For crust, beat butter for 30 seconds. 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 with removable bottom. Bake at 350 for 10-12 mts. Remove from oven and cool on a rack. Remove sides of pan.

Meanwhile, for filling, in a small saucepan combine 1/2 cup whipping cream and white chocolate. Cook and stir over low heat til chocolate is melted, Set aside. In a med. saucepan combine 1/3 cup sugar, cornstarch and 1 tbls. flour. Gradually stir in milk and half-and-half. Cook and stir til thickened and bubbly. Cook and stir for 2 mts. more. Gradually stir 1 cup of the hot mixture into 2 beaten egg yolks. Return all to pan. Bring to a gentle boil; reduce heat. Cook and stir for 2 mts. more. Remove from heat. Stir in chocolate mixture. Stir in 1 tsp. vanilla. Cool. Beat 1/2 cup whipping cream to soft peaks. Fold into egg mixture. Arrange bananas onto crust, add filling. Cover and chill. Serves 12-16.