Food Around the World: Strawberry Tart

My actual picture, no copy and paste here :)

This is my first entry for this month for the Food Around the World blog. This month is recipes from France. I found this recipe at myrecipes.com. I was going to make it yesterday to go with dinner over at my mom's, but by the time I got around to making it I didn't have the time. Next time I'll read directions before hand. This was my first time making a tart and this was Delicious. I got thumbs up from everyone. Both my kids wanted more. I thought it was to pretty to cut into.

Dough
1 1/2 cups all-purpose flour
1/2 tsp salt
1/3 cup sugar
1/3 cup cold butter or margarine, cut up
2 tbsp cold shortening
3 tbsp cold water

Cream
1/2 cup sugar
1/4 cup cornstarch
2 cups half and half
5 egg yolks
1 tsp rose water or orange flower water, optional
3 tbsp butter or margarine
1 tsp vanilla extract

1 quart strawberries, sliced

Dough
Pulse the flour, salt and sugar in a blender or food processor 3 or 4 times or until combined. Add the butter and shortening; pulse 5 or 6 times or until crumbly. With blender or processor running, gradually add water and process until dough forms a ball and leaves the side of the bowl, adding more water if necessary. Wrap dough in plastic wrap and chill 1 hour. Roll dough to a 1/8 inch thickness on a lightly floured surface. Press into bottom and up the sides of a 9 inch tart pan. Line dough with parchment paper; fill with pie weights or dried beans. Bake at 425* for 15 minutes. Remove weights and parchment paper, and bake 3 more minutes.

Cream
Combine sugar and cornstarch in a medium saucepan. Whisk together half and half, egg yolks and, if desired, rose water. Gradually whisk half and half mixture into sauce pan over medium heat. Bring to a boil, and cook, whisking constantly, 1 minute. Remove from heat. Stir in butter and vanilla; cover and chill at least 4 hours. Spoon into prepared pasty shell; top with strawberry slices and serve immediately. Garnish with fresh mint sprig, if desired.