INGREDIENTS

INSTRUCTIONS

For the crust place flour and salt in a medium size bowl. Add
shortening and butter into the flour. Rub the shortening and butter
between your fingers until the mixture resembles course meal. With a
fork stir the mixture while drizzling the water into the dough just
until it comes together. Wrap and allow to 15 minutes. Roll out into  a
9 x 11 rectangle on a well floured board. On two thirds of the  dough
sprinkle with the ground nuts, zest, and zest. Fold the clean  side of
the dough over 1/3 of the nut covered dough. Then fold the  last third
over. Allow to rest about 15-20 minutes. Roll out again on  a well
floured board. Place in a 12 inch removable bottom flan pan.  Pre bake
about 15 minutes in a 350 degree oven. Set aside to cool.  Place
strawberries in the bottom of the crust. Place the rhubarb and  1/2 cup
sugar in a large saute pan and cook the rhubarb until al  dente. Let
cool just a bit. Pour over the strawberries. In a bowl mix  cream,
eggs, sugar, and vanilla and mix well. Pour over berry  mixture. Bake
at350 degree oven for 25-30 minutes until the custard  is set. This
tart will have a very soft texture. Serve warm with  vanilla ice cream
or soften whipped cream.  Converted by MC_Buster.  Per serving: 279
Calories (kcal); 11g Total Fat; (35% calories from  fat); 4g Protein;
42g Carbohydrate; 79mg Cholesterol; 107mg Sodium  Food Exchanges: 1
Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit;  2 Fat;  Converted
by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 518
Calories From Fat: 226
Total Fat: 25.4g
Cholesterol: 131.5mg
Sodium: 221.5mg
Potassium: 587.4mg
Carbohydrates: 54.1g
Fiber: 4.7g
Sugar: 32.9g
Protein: 20.5g