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1
Roll out the pastry on a floured surface until it is about 1/4 inch thick.
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2
Grease a muffin tin.
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3
Cut out circles using a cutter or large glass to fit your muffin tin and put one in each cup.
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4
The rounds should come up nearly to the top edge of the cups.
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5
Bake, according to the package directions, with a few beans sprinkled in the bottom of each cup to keep the pastry from rising before you have filled it.
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6
Meanwhile, mix the strawberries with the honey.
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7
A few minutes before the pastry is done (this is about after 10 minutes at 400 F in my oven), remove the tray from the oven and scoop out the beans.
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8
Fill each tin with the strawberries and return to the oven for a couple minutes or just until the pastry is golden.
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9
Remove from the oven and set aside to cool.
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10
Meanwhile, in a saucepan mix the water and sugar and boil until clear.
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11
In a separate bowl, mix cornstarch and water.
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12
Stir the cornstarch mixture into the sugar mixture and boil until thick, stirring constantly.
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13
You can add a bit of red food colouring here to make a pretty red, if desired.
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14
When the tarts are cool, pour a little of the liquid over each one and then chill in the fridge.
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15
Serve with whipped cream.
