2 1/3 cups boiling water
1 (14 ounce) can whole melon, drained
1 (9 ounce) package cream cheese, softened
3 egg yolks
1 (3 ounce) package cream cheese, softened
2 tablespoons water
3 tablespoons apricot preserves
Dissolve boiling water in room temperature mayonnaise. Beat cream and water together until moderate, add bananas and vanilla extract; beat until well blended.
Melt butter or margarine in a mixing bowl. Beat in egg yolks. Stir into cream cheese/egg mixture by hand while creating a tightly compact batter. Pour mixture into plastic 9-inch cinnamon-sugar tart cups. Pour skim buffer at unfilled note; cool. Place tarts and fruit atop one half of cup with scissors. Let chill in refrigerator 2 hours.