Serves 10-12
| For the Crust: | |
| 1 | 9” Pie crust (I prefer the rolled type in the refrigerated section) |
| Filling: | |
| 8 oz | Cream cheese, softened |
| 1/3 Cup | Sugar |
| 1 tsp | Pure vanilla extract |
| 1 Large | Lemon, zested |
| 1 Tbsp | Lemon juice |
| Topping: | |
| ¼ -½ Cup | Pineapple preserves |
| 1 Tbsp | Grated fresh gingerroot |
| 2 Large | Ripe, but firm, bananas, peeled |
| ¼ Cup | Chopped macadamia nuts |
| ¼ Cup | Sweetened flaked coconut |
| Lemon slices and fresh mint leaves to garnish | |
To prepare the crust: Preheat oven to 375°. Line a 9-inch removable bottom tart pan with the crust and line with parchment. Fill with pie weights or dried beans and bake 15 minutes. Remove parchment and weights. Return to oven and bake 5-8 minutes more until golden. Cool.
To prepare the filling: Beat together the cream cheese, sugar, vanilla, lemon zest, and lemon juice until smooth. Spread mixture evenly over the bottom of the cooked and cooled crust.
To prepare the topping: Preheat the broiler. In a small saucepan or in the microwave, melt the preserves with the grated gingerroot. Thinly slice the bananas and arrange decoratively over the cream cheese filling. Brush with the preserve mixture and sprinkle with the macadamia nuts and coconut. Broil until nuts and coconut are golden, 2 to 3 minutes. Watch carefully, as the coconut can burn! Refrigerate tart and chill completely, about 2 hours. Slice with a sharp knife, wiping the blade between the cuts. Garnish with lemon slices and fresh mint. Store remaining tart in refrigerator.
Recipe courtesy Molly Fowler, The Dining Diva
