Preheat oven to 400°.

To prepare crust, place first 3 ingredients in a food processor; process until finely ground (about 30 seconds).

Add butter; pulse 3 times or until combined. Add 2 tablespoons water; pulse until dough forms.

Press oat mixture into the bottom and up sides of a 9-inch round removable-bottom tart pan coated with cooking spray.

Bake at 400° for 18 minutes or until browned.

Cool completely on a wire rack.

To prepare filling.

Combine milk and next 5 ingredients (through 1/4 teaspoon salt) in a medium saucepan, stirring with a whisk until well combined. Bring to a boil over medium-high heat; reduce heat, and simmer 4 minutes or until thick, stirring constantly.

Remove from heat; add chocolate chips, stirring until chips melt.

Pour into cooled crust; cool for 10 minutes on wire rack.

Carefully remove tart from pan; cool completely on wire rack.

Arrange strawberry slices, spokelike, on top of custard, working from outside of pan to center.

Cover loosely with parchment paper coated with cooking spray.

Chill 8 hours or overnight.