Strawberry Tart

Ingredients

• 3 tablespoons butter 
• 0.3 cup cornstarch 
• 5  egg yolks 
• 1.5 cups flour all-purpose
• 2 cups half-and-half 
• 0.3 cup butter cold
• 8 servings garnish: mint sprig fresh
• 0.5 teaspoon salt 
• 2 tablespoons shortening cold
• 1 quart strawberries fresh sliced
• 0.3 cup sugar 
• 0.5 cup sugar 
• 1 teaspoon vanilla extract 
• 3 tablespoons water cold

Equipment

• food processor
• bowl
• sauce pan
• baking paper
• oven
• whisk
• blender
• plastic wrap
• tart form

Directions

1. Pulse first 3 ingredients in a blender or food processor 3 or 4 times or until combined.
2. Add 1/3 cup butter and shortening; pulse 5 or 6 times or until crumbly. With blender or processor running, gradually add 3 tablespoons water, and process until dough forms a ball and leaves sides of bowl, adding more water if necessary. Wrap dough in plastic wrap, and chill 1 hour.
3. Roll dough to 1/8-inch thickness on a lightly floured surface. Press into bottom and up sides of a 9-inch tart pan. Line dough with parchment paper; fill with pie weights or dried beans.
4. Bake at 425 for 15 minutes.
5. Remove weights and parchment paper, and bake 3 more minutes.
6. Combine 1/2 cup sugar and cornstarch in a medium saucepan.
7. Whisk together half-and-half, egg yolks, and, if desired, rose water. Gradually whisk half-and-half mixture into sugar mixture in saucepan over medium heat. Bring to a boil, and cook, whisking constantly, 1 minute.
8. Remove mixture from heat.
9. Stir in 3 tablespoons butter and vanilla; cover and chill at least 4 hours. Spoon into prepared pastry shell; top with strawberry slices, and serve immediately.
10. Garnish, if desired.