Ingredients:
shell:
1 1/4 c. flour
1/4 c. powdered sugar
1 Tbs. fresh rosemary leaves
1/4 tsp. salt
1 stick cold, cut butter
1 large egg yolk mixed with 1 Tbs. water
filling:
1 (14oz.) can sweetened condensed milk
5 large egg yolks
2 tsp. grated lemon zest
1/2 c. lemon juice
Strawberries to garnish on top
In a food processor, combine the flour, sugar, rosemary and salt. Pulse. Add the butter; pulse until it forms coarse crumbs. Pour the yolk mixture over the crumbs; process until a dough forms into a ball. Press onto the bottom and sides of a 9 inch tart pan with removable bottom. Place in the freezer for 15 minutes. Preheat the oven to 375 degrees. Line the tart shell with nonstick foil. Top with dried beans or pie weights. Bake for 20 minutes. Cool on a wire rack. Reduce the oven to 350 degrees. Whisk the filling ingredients. Pour the mixture into the tart shell. Place on a baking sheet and bake for 12 minutes. Let completely cool on rack. Refrigerate for several hours. Remove from the tart pan and transfer onto a plate. Arrange the strawberries and garnish with some rosemary.
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