1. Preheat the oven to 350°F (180°C).
2. In a medium bowl, beat the butter and granulated sugar until smooth; incorporate the flour. Press the dough into the bottom and up the sides of a 9 1/2-inch (24 cm) round tart pan with a removable bottom. Bake for 20 to 25 minutes or until the crust is lightly golden; cool completely.

3. In a medium microwave-safe bowl, heat the milk on high for 1 to 1 1/2 minutes until hot but not boiling. Whisk together the egg yolks, granulated sugar, and salt, and slowly incorporate into the milk while whisking. Heat in the microwave on high, stirring every 30 seconds, until the mixture is hot, smooth, and slightly thickened.

4. Incorporate the milk chocolate chips and melt until smooth. Pour the mixture into the prepared crust. Cover with plastic wrap directly on the surface; refrigerate until set.

5. Before serving, remove the plastic wrap. Cut the strawberries into 1/4-inch (5 mm) slices; arrange on top of the tart. Serve chilled; refrigerate any remaining tart.