Pre-heat the oven to 150°C (th.5).

For the tart bases:

Mix the powdered almonds, flour and crumbled Gavottes in a bowl.

In a second bowl, mix the cane sugar and egg yolk until the mixture turns white. Add the melted butter. Stir in the flour-Gavottes mixture.

Arrange the resulting mixture in a number of tart moulds, then cover each of them with a piece of baking paper held down by some ceramic pastry weights. Bake for 20 to 25 minutes.

After 15 or 20 minutes, remove the pastry wieghts and baking paper and bake for a further 5 minutes.

Remove from the oven and allow to cool completely.

For the strawberry jelly:

Hull 200 g of strawberries and cut them into small pieces. Mix with 5 cl of water, the lemon juice and the sugar.

Pour some cold water into a bowl and add the gelatine sheets.

Pour the strawberry coulis into a saucepan and heat. 

Drain the gelatine sheets and add them to the coulis, having first removed the saucepan from the hob. Stir thoroughly.

Pour the coulis into the tart bases.

Just before serving, decorate with the remaining strawberries and the mint leaves.

Serve chilled.

Suggestion: try making these tarts with other fruits: kiwi, raspberry, passion fruit, mango, gooseberry.