Oatmeal and Berry Cooky Tart Use a sharp knife to cut this dessert.
1/2 cup quick-cookingrolled oats 2/3 cup butter or margarine, at room temperature 1 cupall-purpose flour 1/2 cup firmly packed brown sugar Custard topping(recipe follows) 2 cups sweetened strawberries In a food processor (or bowl with your fingers), mix oats, butter,flour, and sugar until dough holds together. Pat dough into a smoothball, then press into an 8-inch circle on a greased 12- by 15-inchrimless baking sheet. Bake in a 325[deg.
] oven until golden, about 20minutes. Loosen from pan with a long spatula; leave in place to cool.Put cooky on a flat dish and spread custard on top. Cover and chill 1to 4 hours. Top with berries; cut in wedges. Serves 10.
Custard topping. In a 2- to 2-1/2-quart pan, blend 2 tablespoonscornstarch and 1/2 cup sugar. Mix in 1-1/2 cups milk and bring to aboil, stirring. Stir sauce into 2 eggs yolks; return sauce to pan andcook, stirring, over low heat until it begins to thicken, about 3minutes. Add 2 teaspoons vanilla. Cover and chill until cold but notstiff. Beat 1/2 cup whipping cream until holds soft peaks; fold intosauce and use.