Strawberry Custard Tart
- 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
- 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.
- 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