Banana Tart with Macadamia Crust

For crust, beat butter for 30 seconds. Add 3/4 cup flour, 1/4 cup sugar, 2 egg yolks, and 1/2 teaspoon vanilla; beat till 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 till golden. Remove from oven; 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 till chocolate is melted. Set aside. In a medium saucepan combine 1/2 cup sugar, cornstarch, and 1 tbsp. flour. Gradually stir in milk and half-and-half. Cook and stir in till thickened and bubbly. Cook and stir for 2 minutes more. Gradually stir 1 cup of 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 into egg mixture. Arrange bananas on crust; add filling. cover and chill.