Sweet, succulent strawberries atop indulgent custard makes for one tasty, fresh strawberry tart! It’s hard to beat homemade crust, too, and this tart takes the cake when it comes to summery desserts.

Strawberries not in season? Simply top this versatile tart with another berry or in-season fruit of your choice. Garnish with a light dusting of powdered sugar and a fragrant mint leaf for a colorful touch.

Fresh Strawberry Tart

Crust

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup granulated sugar
• 1/3 cup cold butter, chopped
• 2 tablespoons cold shortening, chopped
• 3 tablespoons cold water
• 2 ounces white chocolate, melted

1. Preheat oven to 425°F.
2. In a food processor combine flour, salt and sugar.
3. Add butter and shortening, pulse until coarse crumble texture is reached.
4. Add water with food processor running. Combine until dough forms a ball.
5. Wrap and chill 1 hour.
6. Roll dough on floured surface and press into 9-inch tart pan. Dock dough with a fork.
7. Place parchment circle on top of crust and bake with  pastry weights for 15 minutes.
8. Remove weights and parchment and bake additional 3 minutes.
9. Cool completely then brush bottom of crust with white chocolate before filling, to keep the crust crisp.

Custard

• 2 cups half-and-half
• 5 egg yolks
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 3 tablespoons butter
• 1 teaspoon pure vanilla extract

1. Whisk together half-and-half and egg yolks, set aside.
2. Combine sugar and cornstarch in a saucepan.
3. Whisk egg yolk mixture into sugar mixture.
4. Stirring constantly over medium heat, bring to a boil.
5. Boil 1 minute, then remove from heat.
6. Whisk in butter and vanilla.
7. Cover with plastic wrap touching the surface and chill completely, at least 4 hours, preferably overnight.
8. Spoon custard into tart shell, top with fresh strawberries and garish with mint leaves. Serve immediately.