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. 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; 1 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (194g)|
|Recipe Makes: 12 servings|
|Calories from Fat: 310 (44%)|
|Amt Per Serving||% DV|
|Total Fat 34.5g||46 %|
|Saturated Fat 19g||95 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 351.3mg||108 %|
|Sodium 93.7mg||3 %|
|Potassium 120.8mg||3 %|
|Total Carbohydrate 90.2g||27 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 89.6g|
|Protein 10.4g||15 %|
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Calories per serving: 700
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