Recipe kindly contributed by the Chef at Le Colombier, Logis de France du Gard, Pont du Gard, rive droite, in Remoulins.

INGREDIENTS

For the shortcrust pastry: 150 gr butter
100 gr icing sugar
1 egg
25 gr ground almonds
250 gr flour

Mix the ingredients in the above order.

For the light custard: 250 gr milk with a crushed vanilla pod
2 egg yolks
50 gr of sugar
20 gr of potato flour (maïzéna)
50 gr whipped cream
2 punnets of Garriguettes strawberries

PREPARATION

Bring the milk to the boil with the vanilla and add a mixture of the flour, eggs and sugar.

Bring to the boil again, stirring all the time.

Leave it to cool and gently add the whipped cream.

Line a 24 cm dish with the pastry and lightly brown in a medium hot oven having pierced the bottom with a fork (170/180°)

Add the light custard and decorate with the strawberries sliced according to taste.

This recipe is equally good as individual tartlets.