Strawberry-Orange Tart

• Crust:
• 5 ounces gluten-free arrowroot cookies (about 50 cookies)
• 2 tablespoons sugar
• 1/4 cup unsalted butter, melted
• Cooking spray
• Filling:
• 2 cups 1% low-fat milk
• 4 large egg yolks
• 1/2 cup sugar
• 1/4 cup cornstarch
• 2 tablespoons butter
• 1 teaspoon grated orange rind
• 1 teaspoon vanilla extract
• 3 cups sliced strawberries

1. Preheat oven to 350u0b0.
2. To prepare crust, place cookies and 2 tablespoons sugar in a food processor; process until finely ground. Add butter; process until blended and moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350u0b0 for 8 to 10 minutes or until lightly browned. Cool 30 minutes on a wire rack.
3. To prepare filling, combine milk and egg yolks in a medium bowl, stirring with a whisk. Combine 1/2 cup sugar and cornstarch in a medium saucepan over medium heat. Slowly pour milk mixture into sugar mixture, stirring with a whisk until mixture comes to a boil. Boil 1 to 2 minutes or until mixture thickens, stirring constantly. Remove from heat; stir in butter, orange rind, and vanilla. Pour filling into cooled crust. Cover surface of filling with plastic wrap. Chill at least 3 hours.
4. Uncover; top filling with strawberry slices. Chill until ready to serve.

crust, arrowroot cookies, sugar, unsalted butter, cooking spray, filling, milk, egg yolks, sugar, cornstarch, butter, orange rind, vanilla, strawberries

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