Work into a dough ½ pound of flour, ¼ pound sugar, 1 tablespoonful of
butter, 2 whole eggs, and a little salt.
Cut the dough to oval or round tartlet forms, have them baked in
moderate oven, and after they are cooled down fill out the bottom of
the tartlets with custard (Crème Patissière). Cover the cream entirely
with a layer of selected fresh whole strawberries, and apply, with a
decorating brush, lightly diluted red currant jelly; spray the top with
finely chopped pistachio nuts.