6 c. milk
1 1/2 c. sugar
6 tbsp. cornstarch
3/4 c. flour
2 whole eggs
3 egg yolks
1/2 c. butter
1 tbsp. vanilla

Reserving about 1/2 cup cold milk, bring remaining milk and sugar to a boil. Combine cornstarch, flour, eggs and yolks with reserved milk; gradually add boiled milk mixture to the egg mixture, blending constantly. Return to heat and simmer until mixture has a smooth, thick consistency.

Stir in butter and vanilla and mix until butter is melted and custard is smooth. Strain and chill. Enough to fill 6 tart shells.

TART SHELLS:

2 c. flour
1 tsp. salt
2 tbsp. chilled butter
2/3 c. leaf lard or Crisco
1/4 to 1/2 c. water

Mix flour and salt, cut in shortening until mixture is crumbly. Add enough water to pull dough together. Roll out to fit individual tart shells. Weight down dough and bake at 350 degrees for about 12 minutes, until lightly browned. Makes 6 shells.

To Assemble Tarts: Fill prebaked shells with custard filling and top with fresh strawberries. Glaze with melted strawberry jelly if desired.