Tarte à l’encalat

This rich yet curiously refreshing recipe was given to me by Germaine Lacoste. She makes tartes à l’encalat on a regular basis for the Relais du Heurtoir’s Marché de Pays. She and her husband, Robert, who have a large dairy herd, are a rarity among farmers round here in that they still make their own cream. And a delight it is too - thick, sweet and aromatic, and very different from the more acid crème fraîche, which is the o