Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 1/2 cup butter or margarine
• 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, toasted
• 1 cup whipping cream
• 4 oz. white chocolate, chopped
• 1/3 cup sugar
• 3 Tbsp. cornstarch
• 1 Tbsp. all-purpose flour
• 1 cup milk
• 1 cup half-and-half or light cream
• 3 ripe bananas, sliced

Directions

1. For crust, beat butter for 30 seconds. Add 1/4 cup flour, 1/4 cup sugar, 2 egg yolks, and 1/2 tsp. vanilla; beat until combined. Stir in 3/4 cup flour, coconut, and nuts. Press into a lightly greased 11-inch tart pan with a removable bottom. Bake in a 350 degree oven for 10 to 12 minutes or until golden. Remove from oven; cool on rack. Remove sides of pan.

2. Meanwhile, 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.

3. 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 minutes more. Gradually stir 1 cup or the hot mixture into 2 beaten yolks. Return all to pan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. 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. If desired, top with whipped cream, kiwifruit and nuts.

Email to a friend | Print this recipe | Back