Phyllo dough
butter, melted
Almond Joy® Filling:
granulatd sugar
1/2 cup toasted chopped almonds
1 cup dried unsweetened coconut
1/2 cup cream
1/2 cup granulated sugar
Coconut Custard:
1 vanilla bean
1 1/2 cups milk
3 ounces sugar
2 ounces coconut
4 egg yolks
1 ounce cornstarch
1 ounce butter
1 diced banana
12 1/2 ounces chocolate, chopped
7 ounces cream

For the crust, take four pieces of phyllo dough, butter, and sugar the first piece. Put the second piece on top of the first, butter and sugar. Continue doing so with remaining two pieces.

For Almond Joy® filling, bring cream, sugar, and vanilla bean to a boil. Once boiling, pour over top of coconut in pie pan or individual tart shells, bake at 35o Fahrenheit for 15 minutes.

For the custard, whisk 1/2 cup milk and cornstarch until smooth, then add egg yolks. Bring one cup of, 3 ounces sugar and 1 ounce butter to a boil. Temper one-half of the boiling mixture into the cool cornstarch and milk. Once incorporated, add the new liquid to the remaining boiling liquid in the pan. While still on burner, whisk sauce until it thickens and boils.

For the Ganache, boil the cream, pour over the chocolate, then whisk until smooth.

For the assembly, take phyllo shells and fill with the Almond Joy® mixture, layer bananas on top of Almond Joy®, top with coconut custard and follow with ganache. Whipped cream can be added for extra pizazz.