Strawberry Custard Tart

Name: Strawberry Custard Tart
Yield: 8 servings
Ingredients: 1¼ cups (300 mL) all-purpose flour; 1 tbsp (15 mL) powdered sugar; ¼ tsp (1 mL) salt; ¼ cup (60 mL) solid vegetable shortening; 3 tbsp (45 mL) cold butter; 2-4 tbsp (30-60 mL) ice-cold water; 1 package (4.3 oz./121 g) vanilla cook and serve pudding and pie filling (not instant); 2 cups (500 mL) milk; 3 tbsp (45 mL) butter or margarine; ½ tsp (2 mL) vanilla; 2 cups (500 mL) sliced strawberries; Powdered sugar for dusting

Ingredients

1¼ cups (300 mL) all-purpose flour
1 tbsp (15 mL) powdered sugar
¼ tsp (1 mL) salt
¼ cup (60 mL) solid vegetable shortening
3 tbsp (45 mL) cold butter
2-4 tbsp (30-60 mL) ice-cold water

1 package (4.3 oz./121 g) vanilla cook and serve pudding and pie filling (not instant)
2 cups (500 mL) milk
3 tbsp (45 mL) butter or margarine
½ tsp (2 mL) vanilla
2 cups (500 mL) sliced strawberries
Powdered sugar for dusting

Directions

For crust, combine flour, sugar and salt in large bowl; mix well. Cut shortening and butter into flour mixture 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 Pan . 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 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.