Sweetheart Strawberry Tarts

1. 1

   Mix cookie crumbs and butter; spoon into 12 paper-lined muffin cups, adding about 2 rounded Tbsp.

2. 2

   to each.

3. 3

   Press onto bottoms and up sides of cups.

4. 4

   Refrigerate while preparing filling.

5. 5

   Reserve 12 of the smallest strawberries for garnish.

6. 6

   Slice remaining strawberries.

7. 7

   Mix sugar, corn starch and lemon juice in small bowl; stir in 1/4 cup water.

8. 8

   Set aside.

9. 9

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

10. 10

    Simmer on medium-low heat 3 min., stirring occasionally.

11. 11

    Stir in sugar mixture.

12. 12

    Return to boil; cook and stir 1 min.

13. 13

    or until sauce is clear and thickened.

14. 14

    Cool slightly.

15. 15

    Meanwhile, pat remaining strawberry slices dry.

16. 16

    Spoon evenly into tart shells; top with strawberry glaze.

17. 17

    Refrigerate 1 hour.

18. 18

    Top tarts with Cool Whip and reserved whole strawberries just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.