Strawberry Custard Tart

Crust
1 1/4 cups all-purpose flour
1 tablespoon powdered sugar
1/4 teaspoon salt
1/4 cup solid vegetable shortening
3 tablespoons cold butter
2-4 tablespoons ice-cold water

Filling
1 package (4.6 ounces/6 servings) vanilla cook and serve pudding and pie filling (not instant)
2 cups milk
3 tablespoons butter or margarine
1/2 teaspoon vanilla
2 cups sliced strawberries
Powdered sugar

For crust, combine flour, sugar and salt in large bowl; mix well. Cut shortening and butter into flour mixture using Pastry Blender until shortening and butter resemble the size of small peas. Sprinkle 1 tablespoon water over flour mixture; gently toss with a fork. Repeat until mixture is moist enough to form a ball. Place dough on lightly floured surface. Roll dough from center to edges, forming an 11 1/2-inch circle. Place crust in Tart/Quiche Pan. Create fluted edge using lightly floured Fluting Tool. Trim off any excess dough from edge and prick bottom of crust. Refrigerate 30 minutes. Preheat oven to 400°F. Bake crust 13-15 minutes or until light golden brown. Remove from oven to cooling rack; cool completely.

For filling: in medium (2-qt.) saucepan, combine pudding mix and milk. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened. Remove from heat. Add butter and vanilla; stir until smooth. Cool 10 minutes, stirring occasionally; pour evenly over crust. Arrange strawberries over filling. Refrigerate 2 hours. Sprinkle generously with powdered sugar before serving. Yield: 8 servings

Nutrients per serving: Calories 310, Total Fat 16 g, Saturated Fat 8 g, Cholesterol 30 mg, Carbohydrate 37 g, Protein 4 g, Sodium 290 mg, Fiber 1 g

Pampered Chef