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

Preparation

1. Blend together the first 3 ingredients 
2. Add 1/3 cup butter and shortening until crumbly.  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 425° 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 voila 

   

   Pie crust with parchment underneath

   
   

   

   When it was baked..yea mine kinda crumbled when I
   took the parchment off of it soo yeah I pieced it back together

   
   

   

   Egg Yolks don't forget them ( I almost did )

My filling being made

My bowl of cut strawberries soo delicious 

Before the cooling looks yummy

Before it was put into the refrigorator

Finished Product Half Eaten Already