There is no better filling for a strawberry tart than Diplomat Cream, or Crème à Diplomate, as my French pastry chef colleague, Gilles Lavergne, called it. He is the one who first put me on to this combination and I've been using it ever since. The slight tartness of the whipped crème fraîche that is folded into the Diplomat Cream creates the perfect balance——a pair made in heaven——to the sweet strawberries. Diplomat Cream is like a pastry cream with two additions: a little gelatin, which gives enough firmness to the cream to keep the berries from sinking, and the whipped crème fraîche. Almond Sablé is the chosen recipe for the tart shells. Also, to give the strawberries a shine that makes them look like jewels, I devised a Clear Pectin Glaze. For a garnish, I like a touch of green: blanched pistachios or mint sprigs. For how to plan the making of the Strawberry Tarts, I suggest making and pre-baking the tarts shells ahead of time and freezing. Make the Diplomat Cream and refrigerate. Have strawberries and garnishes ready. Assemble the tarts the same day you plan to serve them; that's when they are at their best. YIELD: 10 - 12 INDIVIDUAL TARTS - 3" (7.5 cm) to 3½" (8.75 cm) DIAMETER