Shortbread Cookie Crust

Preheat your oven to 350 degrees F (180 degrees C). Prepare your tart pan by lightly greasing it with magic cake release or baking spray.

In the bowl or a stand mixer fit with a paddle attachment, or a large bowl with a hand mixer, mix together all of the ingredients at once. The mixture will be very crumbly.

Using dampened hands, transfer the dough crumbs into the prepared dish and pat down evenly. Use a fork to dock the dough all over.

Bake on the middle rack at 350 degrees F (180 degrees C) for 30-33 minutes until the crust is completely cooked and let cool completely.

Vanilla Custard Filling

In a medium saucepan over medium heat, whisk together egg yolks, granulated sugar, cornstarch and salt. Add in milk ½ cup at a time, whisking well after each addition until the mixture is completely combined.

Continue to cook over medium heat, whisking constantly to make sure the bottom doesn't burn, until the custard gently bubbles and begins to thicken, about 12 minutes.

Take the custard off the heat, and add in the pats of butter and vanilla extract. Whisk them in well.

Pour the thickened custard cream into the cooled tart crust. Cover the custard tart with plastic wrap, placing it directly on the surface to prevent a skin. Refrigerate the tart for at least 4 hours up to overnight.

Serving Strawberry Custard Tart

In a small saucepan over low heat, stir together the strawberry jam and water until the jam is loosened up.

Just before serving, arrange sliced strawberries on top of custard filling and carefully remove the sides from the tart pan.

Gently brush the strawberry jam over the strawberry slices, then garnish with mint if desired.

Slice and serve.