Strawberry Tart

Ingredients

• 1/2 cup finely chopped pecans
• 2 cups graham cracker crumbs (about 16 crackers)
• 1/4 cup packed light brown sugar
• 8 tablespoons unsalted butter, melted (1 stick)
• 5 large egg yolks
• 6 tablespoons granulated sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon fine sea salt
• 2 cups whole milk
• 1 teaspoon pure vanilla extract
• 2 1/2 tablespoons unsalted butter, cut into cubes, at room temperature
• 1/4 cup strawberry preserves
• 2 pounds strawberries, hulled and sliced in half (can be left whole)
• Fresh whipped cream

Instructions

1. 1

   Preheat the oven to 350°F (175°C) and position a rack in the middle.

2. 2

   Spread the chopped pecans on a baking sheet and bake for 3 to 5 minutes until lightly toasted. Remove and allow to cool.

3. 3

   In a medium bowl, combine graham cracker crumbs, pecans, and brown sugar. Gradually mix in the melted butter until the crumbs are evenly moistened.

4. 4

   Press the crumb mixture firmly into the bottom and sides of a 9-inch pie pan. Freeze the crust for about 15 minutes to set.

5. 5

   Bake the crust for 6 to 8 minutes until lightly golden. Allow it to cool completely before adding filling.