1 1/4 cups all-purpose flour
1/4 cup powdered sugar
1 tbsp fresh rosemary leaves
1/4 tsp salt
1 stick cold unsalted butter, cut into pieces
1 large egg yolk mixed with 1 tbsp water
In a food processor, combine the flour, powdered sugar, rosemary leaves, and salt. Pulse until the rosemary is finely chopped. Add butter; pulse until coarse crumbs form. Pour egg yolk, water mixture over crumbs and process until dough forms a ball. Press dough onto the bottom and sides of a 9-inch tart pan with a removable bottom. Place in freezer for 15 minutes.
Heat oven to 375 degrees. Line tart shell with nonstick foil, covering edge. Top foil with dried beans or pie weights. Bake 20 minutes. Remove from oven; remove foil and beans. Tear the foil into strips and cover the edge of the tart shell; return to oven and bake another 15 to 20 minutes or until bottom is lightly browned. Cool on wire rack leaving foil on the edge. Reduce oven temperature to 350 degrees.
1 can (14-oz) sweetened condensed milk
5 large egg yolks
2 tsp grated lemon zest
1/2 cup lemon juice
12 strawberries, halved, for garnish
In a medium bowl, whisk together milk, egg yolks, lemon zest and juice until blended. Pour mixture into the tart shell and place on a baking sheet. Bake 12 minutes or until filling is set. Let cool completely on wire rack. Refrigerate several hours until chilled through.
To serve the tart, remove tart sides and place tart on a serving plate. Arrange the strawberry halves, cut side down, in a ring around the edge of the tart. Take another berry, leaving leaves in place, and cut from the bottom up almost to the top several times. Place in the center of the tart in a fanned out position, if desired.