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1
Mix first 6 ingredients with electric mixer until well blended.
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2
Add flour and mix until just combined.
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3
Gather dough into ball; flatten to disk.
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4
Wrap in plastic and refrigerate at least 1 hour.
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5
(Can be prepared 1 day ahead.
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6
Let dough soften slightly before continuing.)
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7
Preheat oven to 350F.
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8
Butter and flour 9-inch-diameter tart pan with removable bottom.
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9
Roll dough out between sheets of waxed paper to 12-inch-diameter round.
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10
Remove top sheet of paper.
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11
Transfer dough to prepared pan, discarding second sheet of paper.
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12
Trim and finish edges.
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13
refrigerate 15 minutes.
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14
Line dough with foil and fill with dried beans or pie weights.
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15
Bake 15 minutes.
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16
Remove beans and foil and continue baking until crust is golden brown, about 15 minutes.
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17
Cool completely on rack.
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18
(Can be prepared 1 day ahead.
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19
Let stand at room temperature.)
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20
Preheat oven to 350F.
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21
Mix first 8 ingredients in bowl until smooth.
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22
Spread walnuts in crust.
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23
Pour lemon mixture over.
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24
Bake until filling is just set in center, about 35 minutes.
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25
Cool tart on rack.
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26
Sprinkle with powdered sugar.
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27
Arrange strawberry halves, points towards center, around outer edge of tart and serve.
