|Almond pastry cream||250 Gram|
|Baked tart shells||8 Large|
|Fresh strawberries||1 Quart|
|Red currant jelly||1 Quart|
Half fill each tart shell with cold Almond Pastry Cream.
Rinse and hull berries.
Dry on absorbent paper.
Pick out the ripest and most uniform in shape.
Set aside the soft or underripe berries for a sauce over ice cream another time.
Arrange the best berries close together, points up, on the pastry cream.
Glaze the berries with melted red currant jelly.
Keep tarts chilled until serving time.