Strawberry Tart

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup sugar
• 1/3 cup cold butter or margarine, cut up
• 2 tablespoons cold shortening
• 3 tablespoons cold water
• 1/2 cup sugar
• 1/4 cup cornstarch
• 2 cups half-and-half
• 5 egg yolks
• 1 teaspoon rose water or orange-flower water (optional)
• 3 tablespoons butter or margarine
• 1 teaspoon vanilla extract
• 1 quart fresh strawberries, sliced
• Garnish: fresh mint sprig

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 425u0b0 for 15 minutes. Remove weights and parchment paper, and bake 3 more minutes.
5. Combine 1/2 cup sugar and cornstarch in a medium saucepan.
6. 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. Remove mixture from heat.
7. 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. Garnish, if desired.

flour, salt, sugar, cold butter, cold shortening, cold water, sugar, cornstarch, egg yolks, water, butter, vanilla, fresh strawberries, mint sprig

Taken from www.myrecipes.com/recipe/strawberry-tart (may not work)