Sweetheart Strawberry Tarts

1. 1

   Mix baking crumbs and butter until well blended; spoon evenly into 12 greased or paper-lined muffin cups.

2. 2

   Press firmly onto bottom amd up side of each cup with back of spoon.

3. 3

   Refrigerate while preparing filling.

4. 4

   Reserve 12 of the smallest strawberries for garnish.

5. 5

   Slice remaining strawberries.

6. 6

   Combine 1 cup of the strawberry slices and 1/4 cup of water in small saucepan; bring to boil on medium-high heat.

7. 7

   Reduce heat to medium-low; simmer 3 minutes, stirring occasionally.

8. 8

   Combine sugar, cornstarch and lemon juice in small bowl; stir in remaining 1/4 cup of water.

9. 9

   Add to strawberries in saucepan; mix well.

10. 10

    Return to boil.

11. 11

    Cook and stir 1 minute or until sauce is clear and thickened.

12. 12

    Cool slightly.

13. 13

    Meanwhile, pat remaining strawberry slices dry.

14. 14

    Spoon evenly into tart shells; top evenly with the strawberry glaze.

15. 15

    Refrigerate at least 1 hour.

16. 16

    Top each with 2 teaspoons of whipped topping and 1 of the reserved strawberries just before serving.

17. 17

    Store any leftover tarts in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.