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1
In a food processor or bowl combine well the flour, the sugar, the baking powder, and the salt, add the butter, and blend the mixture until it resembles fine meal.
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2
Stir in all but 1 tablespoon of the coconut, reserving the remaining 1 tablespoon for garnish, and the egg, stirring until the mixture forms a dough.
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3
Knead the dough lightly on a floured surface several times to blend it well and press it onto the bottom and up the side of an 11-inch fluted tart pan with a removable bottom.
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4
Chill the shell for 30 minutes, line it with foil, and fill the foil with the rice.
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5
Bake the shell in the lower third of a preheated 375F.
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6
oven for 10 minutes, remove the rice and foil carefully, and bake the shell for 5 to 10 minutes more, or until it is golden.
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7
Let the shell cool completely in the pan or a rack.
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8
In a heavy saucepan whisk together the sugar, the cornstarch, and the eggs, add the milk in a slow stream, whisking, and bring the mixture to a boil over moderate heat, whisking constantly.
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9
Simmer the pastry cream, whisking, for 2 minutes, transfer it to a bowl, and stir in the coconut extract, the vanilla, and the Malibu rum.
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10
Chill the pastry cream, its surface covered with plastic wrap, for 4 hours, or until it is cold.
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11
The pastry cream may be made 1 day in advance and kept covered and chilled.
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12
Slice thin on the diagonal enough of the bananas (about 2 1/2) to cover the bottom of the shell in one layer, arrange the slices in the shell, and cover them with the pastry cream, spreading it evenly.
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13
Slice thin on the diagonal the remaining bananas and arrange the slices decoratively over the pastry cream in solid layers, making each layer gradually smaller.
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14
In a small saucepan melt the apple jelly over moderate heat, while it is still warm brush it over the banana slices, coating them completely, and chill the tart for 1 hour.
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15
The tart may be prepared up to this point 1 day in advance and kept covered loosely and chilled.
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16
Just before serving, in a chilled bowl beat the cream until it holds stiff peaks, transfer it to a pastry bag fitted with a medium star tip, and pipe it decoratively around the edge of the tart.
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17
Sprinkle the cream with the reserved 1 tablespoon coconut and remove the side of the pan.
