Merlin’s Sweet Tart

Directions

• For CRUST, preheat oven to 375°. Beat I Can’t Believe It’s Not Butter!® Spread, flour, sugar and salt in large bowl with electric mixer at low speed until combined. Beat in egg yolks and vanilla until dough forms a ball, scraping sides occasionally. Remove 1/2 of the dough and shape into 3-x 5-inch rectangle; chill. Add cocoa powder to remaining dough in mixer and beat at low speed until blended. Shape into 3- x 5-inch rectangle; chill about 1 hour.




• Place chocolate dough on top of plain dough on lightly floured surface, gently pressing together; cut lengthwise into 3/4-inch strips. Turn each strip on its side and press together. Roll pastry into 12-inch circle. Lift and press into 9-inch tart pan; chill. Bake 17 minutes or until golden. Cool 10 minutes on wire rack.




• For FILLING, combine milk, egg yolks, sugar, cornstarch and salt in medium saucepan. Cook over medium-low heat, stirring constantly, until mixture becomes very thick and begins to stick to pan. Remove from heat and blend in vanilla and I Can’t Believe It’s Not Butter!® Spread with wire whisk until smooth; cool slightly. Pour into prepared crust and level off with spatula. Spoon on jelly; chill until set, about 1 hour. Garnish, if desired, with sliced strawberries and chocolate shavings.