A light and creamy custard tart topped with fresh strawberries, this show-stopping dessert is easy to make when you start with Señor Rico® flan.
¼ lb (4 Tbsp.) butter, cold and chopped into pieces
1½ cups flour
3 egg yolks
8oz Señor Rico® Caramel Flan
1 cup whipped topping
fresh strawberries, sliced
fresh mint for garnish (optional)
Preheat oven to 375º F. Using your fingertips, rub butter into flour until mixture resembles coarse meal. Stir in sugar and egg yolks. Press mixture together to form a ball and refrigerate in plastic wrap for 30 minutes.
Roll pastry between two sheets of wax paper, making the pastry large enough to cover the base and sides of a buttered 9-inch fluted tart pan. Trim edges and place sheet of foil into pastry and fill with pie weights or dried beans. Bake for 20-25 minutes. Remove foil and weights and bake for an additional 5 minutes. Remove from oven and cool.
In a mixing bowl, beat Señor Rico® Caramel Flan until smooth. Fold in whipped topping.
Spread filling in bottom of cooled tart shell and top with sliced strawberries. Garnish with fresh mint if desired.