1. Heat oven to 350°F.
2. Beat butter and powdered sugar in small bowl until smooth; add flour, beating until blended. Using fingers, press mixture onto bottom and up sides of 9-1/2-inch or 11-inch round tart pan with removable bottom. Bake 20 to 25 minutes or until lightly browned; cool completely.
3. Place milk in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 to 1-1/2 minutes until hot, but not boiling. Using whisk, stir in egg yolks, granulated sugar and salt. Microwave at MEDIUM 30 seconds at a time, stirring after each heating, until hot, smooth and slightly thickened; stir in chocolate chips until melted and mixture is smooth. Pour into prepared crust. Place plastic wrap directly onto surface; refrigerate until firm.
4. Remove plastic wrap from filling just before serving. Cut strawberries into 1/4-inch slices; arrange over top of tart. Serve cold; refrigerate leftover tart. 8 servings.