Banana Tart

Make the pastry shell and cool completely.
Leave the oven at 375°.
To make the filling, put the cream cheese in a food processor bowl and process to soften, about 8 seconds.
Add the cream, sugar, egg yolks, and vanilla.
Process until smooth, about 10 seconds.
Pour into the cooled pastry shell.
Bake until barely set, 6 to 8 minutes.
(The filling will still wiggle a little in the center.
) Cool on a rack.
Arrange the banana slices in a circular pattern over the entire surface of the tart.
(Use any extra banana slices for another purpose.
) Brush the arranged bananas lightly with the lime juice.
Set the tart aside.
Press the thawed berries through a strainer over a small saucepan, pressing well to extract all the pulpy juices.
Discard the pulp in the strainer.
Stir the cornstarch and 1 teaspoon of water together in a small dish and stir into the berry pulp.
Put the mixture in a small saucepan and bring to a boil over medium heat, stirring, until thickened and clear.
Spoon the glaze carefully over the bananas, covering completely.
Refrigerate the tart at least 1 hour or up to 6 hours before serving.