You will need an 11 inch fluted tart/quiche pan, with removeable bottom.

• 7 1/2 Tbs. Unsalted butter, chilled and cut into 1/2 tablespoon pieces.
• 2 1/2 Tbs Granulated white sugar.
• Large pinch salt.
• 1 1/4 Cups Pastry or all-purpose flour.
• 4 Tbs. Powdered almonds.
• 5/8ths. Of a large beaten egg. 32 grams or about 1 1/4 ounces.
• 1/2 Tsp. Vanilla.

1. Place all DRY,ingredients in food processor. Blend for a few seconds. Add butter and process to Pea-sized lumps. Add egg and vanilla. Process to just form a dough ball. DO NOT OVER PROCESS!



2. Place dough ball into a plastic bag and flatten to about 1/4 to 3/8 inch thickness. Chill, minimum 1 hour or over night.



3. Remove dough from fridge and roll-out to about a 13 inch circle. Place dough circle into pan and using your fingers, press dough into pan sides. Extend and flute the top edge of dough by about 1/4 inch.
   WARNING!This is a very difficult dough to roll-out. You may have to resort to cutting the circle into smaller segments to line the pan.



4. Cover and chill unbaked shell in fridge for at least 1/2 hour before baking.



5. Pre-heat oven to 425°F.



6. When ready to bake, remove prepared, unbaked shell from fridge, prick bottom with fork, line shell with parchment or waxed paper. Place about 2 cups of dried beans, rice or whatever you use to bake shells.



7. Place in pre-heated oven and bake for about 20 minutes. Remove, still unbaked shell from oven. Remove shell liner and your beans, or etc. Re-place in oven and continue baking for about an additional 5 minutes or until done. Remove from oven and place on rack to cool.



8. Shell can be made up to this point, 1 to 2 days in advance. Store in an airtight plastic bag at room temperature.

PREPARE VANILLA PASTRY CREAM.

INGREDIENTS

• 1 1/2 Cups Milk.
• 1/2 Tsp. Vanilla.
• 4 Large egg yolks.
• 1/2 Cup White granulated sugar.
• 3 Tbs. Cornstarch.

1. Place milk in 2 quart sauce pot and bring to a boil. Remove from heat.



2. With wire whisk in mixer, set at medium speed, beat sugar and egg yolks until mixture whitens and forms ribbons. Add cornstarch and whisk-in.



3. Add vanilla to milk. Continue whisking on medium speed and SLOWLY add milk to egg/sugar mixture.



4. Pour mixture back into sauce pot and bring to boil again. Boil 1 minute, whisking constantly with a hand whisk, so mixture does not stick to bottom of sauce pot.



5. Remove from heat and place in a bowl to cool. Cover with a buttered wax paper round, to keep a "skin" from forming. Let cool completely.



6. If not using immediately, tightly cover and place in fridge. Can be refrigerated for 2 days.

ASSEMBLE TART

INGREDIENTS

• Pastry shell
• Chilled pastry cream.
• 6 Bananas, sliced crosswise into 1/2 inch thick rounds. See notes.
• 3 Pints of Large strawberries, cleaned and hulled.
• 1 13 1/2 ounce container of strawberry glaze.
• Serving platter large enough to hold pastry shell.

ASSEMBLY PROCEDURE

1. Very carefully remove shell from tart pan and position on serving platter/tray.



2. Spread a thin layer of pastry cream on bottom of shell. If pastry cream is too thick or jello-ish add 1 to 2 tablespoons cream or milk, and whisk until smooth, not liquidy.



3. Position sliced bananas atop pastry cream, filling entire bottom of shell in one layer.



4. Spread balance of pastry cream on top of banana layer.



5. Now for the strawberries. Take the largest, redist, plumpist berry you have and place upright in center of tart. The pastry cream will hold it in place.



6. Slice the balance of berries in half, lengthwise. Layer sliced berries, cut side down, with tops facing center berry. Arrange berries in a concentric pattern around center berry and tart, over-lapping slightly. Top to bottom.



7. When finished layering the berries, you should have a beautiful Dome-shaped tart completely covered with berries. Glaze using pastry brush, spreading evenly over berries.



8. Chill at least 2 hours before serving.

NOTES
• Dessert should APPEAR DOME-SHAPED. Not Flat. This can be accomplished by using 3/4 inch banana rounds in the center area of dessert, and tapering back to the 1/2 inch rounds. It is best to slice bananas as required.

• Entire dessert may be made 1 day in advance and refrigerated.