Banana Macadamia Tart

Very attractive dessert. The tart pan is inexpensive and the crust can be made in a hurry. If you don't want to fuss, make instant pudding and top with fruit. This recipe uses EGG YOLKS.

CRUST:
1/2 butter
1-1/2 cups flour, divided
1/4 cup sugar
2 egg yolks
1/2 tsp. vanilla
1 cup shredded coconut
1/3 cup finely chopped unsalted
Macadamia nuts, toasted
FILLING:
2 sliced bananas
1 Tb. lemon juice
1 pkg. Instant Pudding, vanilla
2 cups whipped cream or topping
Macadamia nuts for top

CRUST:
Beat the butter for 30 seconds.
Add 3/4 cup flour, sugar, egg yolks, and vanilla; beat till combined.
Stir in remaining 3/4 cup of flour, shredded coconut, and macadamia nuts.
Press into a lightly greased tart pan with a removable bottom.
Prick with fork.
Bake in a 350 degree oven for 10 to 12 minutes or till golden.

FILLING:
Slice bananas and dip in lemon juice; arrange in tart crust.
Fold pudding and whipped cream or topping, together. Pour into tart crust.
Garnish with finely chopped Macadamia nuts, toasted.

NOTE: Try the filling from the Cherry-O-Cream Cheese Pie, using 1 package of 8-ounce cream cheese. Pile fresh blueberries on top or any fruit that is in season. Different fruits on top in a design, are just some of the ideas you can try. You can heat Marmalade Jam and spread over fruit to give them a glaze look. You can make a simple crust by using 1-1/2 cups cookie crumbs with 6 tablespoons melted butter. Press in tart pan. Don't like coconut, omit it.

JACQUELINE'S COOKBOOK