Cut butter, sugar and flour until crumbly

Add egg and mix just until incorporated

Transfer dough to a floured work surface

Roll out to 1/4 inch

Fold in half and lay in ungreased fluted tart pan

Bake at Fahrenheit 350° for 10 minutes

Remove from oven and let cool in pan

Dissolve sugar and milk over med heat

Bring to a low simmer and let cook

In a separate bowl whisk eggs and egg whites, cornstarch and milk

Pour half of the heated milk very slowly into the egg mixture a tablespoon at a time

Return the milk mixture and the egg mixture back to the stove pot

Cook, stirring constantly, until mixture thickens and coats the back of a spoon

Remove from heat

Stir in vanilla and butter until melted

Cover and chill for 24 hours

Bring sugar, water and cornstarch to a boil over medium heat

Cook until mixture thickens and becomes translucent

Remove from heat and pour in strawberry jello

Add 1 tablespoon butter

Stir until butter is melted and jello dissolved

Let cool to room temperature

Pour directly over strawberries

Pour chilled custard into crust

Slice strawberries vertically, arrange in a circular pattern beginning at the outside edge and spiraling towards the center

Cover strawberries with glaze

Refrigerate until chilled