When I was sixteen I worked in a bakery. Among the specialties were some tiny strawberry tarts filled with bavarian cream, topped with strawberries and a strawberry glaze. I thought of this immediately when I was deciding what to do with all those strawberries. I made a larger version with a pâte sablée from a book I'm currently in the process of reviewing for Cookthatbook.com. It uses almonds, flour, butter and an egg and I love the richness it brings. I made a custard with egg yolks, milk, and a bit of flour and then arranged the strawberries on top. Although I made a glaze, ultimately I decided to use just a drizzle. The custard made this rather gooey and delicious.