• For the tart shell, either use a bowl or food processor.  Combine flour, sugar and salt. Cut butter into chunks.  Add to bowl and process by pulsing until mixture resembles cornmeal.  Add ice water, pulse to combine.  Pour out contents onto plastic wrap.  Fold the plastic wrap over the dough and press contents into a uniform dough, then shape into a round flat disc.  Refrigerate for an hour if you can.

Make Pastry Cream:

• In 4-quart saucepan, heat milk and vanilla until scalded. (Bubbles form on sides of pan).  While milk is heating, Combine sugar, flour and eggs in medium mixing bowl and whisk together.   Add 1/2 cup or so of heated milk to the egg mixture while whisking.   When blended and smooth, return mixture to the pan with remaining milk and continually whisk all together, to prevent scrambled eggs from forming. Heat on low and keep whisking until mixture thickens.  Scrape bottom of pan with rubber scraper from time to time to prevent eggs from gelling on the bottom.  In small bowl, pour gelatin packet over 2 Tablespoons of cold water and let sit for 5-10 minutes or until it has softened. Once pastry cream has thickened, stir gelatin mixture into pastry cream.  Then, add butter and Grand Marnier and put in refrig to chill for about an hour.
• While things are cooling, hull strawberries, by using melon baller to take off green top and rinse off.  Allow to dry before assembly.
• Bake pastry shell.  Preheat oven to 400°  Flour your surface heavily. Roll out your dough, patting flour on both sides with each roll and roll to the size of your 10" tart pan, a 9" pie plate or a 9x9 square baking pan.  Work quickly so butter does not warm and quickly place dough into pan.  Press into place and patch any spots with extra dough. Sprinkling water on dough will allow it to stick.  Prick bottom and sides thoroughly with a fork.  Bake until golden brown, about 8 to 10 minutes.  Remove from oven and cool.   While cooling melt your chocolate either in a double boiler or in the microwave using low or 30% power - 1 minute at at time.  Once it is melted, spread it on your pastry shell and allow to cool or refrigerate until chocolate has hardened.
• Assemble tart by pouring pastry cream into tart shell.
• Line up your strawberries, stem end down, starting out the outside edge and end in the center.   Warm jam with sugar in a small saucepan, thinning with water as necessary.  With a silicon or pastry brush, brush glaze on each strawberry.  Refrigerate for at least an hour or overnight.  Enjoy!
• ENJOY THIS RECIPE FROM FreshFoodinaFlash.com