Ingredients
1
refrigerated piecrust (from a 24 oz. package)
1
cup plus 2 tbsp. low-fat (1%) milk
12
oz. even-size fresh strawberries, hulled and sliced (about 3 cups)
2
tsp. confectioners' sugar
Directions
1.
1. Preheat oven to 450 degrees F. Line a 9-inch tart pan with a removable bottom with the piecrust. Trim away any excess and prick the base with a fork. Chill for 30 minutes.
2.
2. Line the piecrust with parchment paper and fill with pie weights or dried beans. Place on a baking sheet and bake until crust is pale golden, for 10-12 minutes. Let it cool and then remove from pan.
3.
3. Blend the cornstarch with the 2 tbsp. milk. Beat in the egg, yolk and sugar. Heat the remaining milk and add to the cornstarch mixture, stirring it well. Transfer to a clean saucepan and cook over low heat. Stir it until it is thickened. Stir in vanilla; cool. Spoon custard into tart crust.
4.
4. Arrange the strawberries in a circular pattern over the custard and dust lightly with confectioners' sugar to serve.
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