For Crust - On a lightly floured surface, roll out one sheet of pie dough to fit a 10" tart pan. Place the dough into the pan and trim the edges. Prick evenly with a fork and bake at 450 degrees for 9-11 minutes, until golden. Remove and let cool. For Filling - In a large bowl, whisk together the egg yolks and the sugar. Add the cornstarch and whisk to combine. Meanwhile, in a saucepot, bring the milk and vanilla bean to a boil. Remove from the heat and discard the vanilla bean. Stir 3 T. of the milk into the egg mixture and return the milk to the stove over low heat. Slowly add the egg mixture to the milk and stir until it comes to a boil. Remove from heat and stir in the butter and the melted white chocolate. Cover and refrigerate. To assemble the pie, toss the bananas with 1 T. lemon juice and set aside. Fold the whipped heavy cream into the chilled filling. Then fold in the bananas and the banana liqueur. Fill the tart shell with the prepared filling and top with the white chocolate curls. Dust with cocoa powder and serve. Posted to JEWISH-FOOD digest by Judith Sobel on May 29, 1998