Sweetheart Strawberry Tarts

A delightful little tart that will be everyone's favorite. You can jazz it up by microwaving 1 square of Baker's semi-sweet chocolate in small microwaveable bowl on MEDIUM for 1 minute; stir until lchocolate is completely melted. Spoon into small resealable plastic bag. Cut one of the small corners off bottom of bag. Twist bag at top; squeeze to drizzle chocolate over tarts. Let stand until the chocolate is firm.

• Ready In: 30 mins
• Serves: 12

Ingredients

• 1 1⁄4 cups  Oreo cookie crumbs
• 1⁄4 cup butter, melted
• 4  cups strawberries, divided
• 1⁄2 cup water, divided
• 1⁄3 cup sugar
• 1  tablespoon cornstarch
• 1  teaspoon lemon juice
• 1⁄2 cup Cool Whip, thawed

Directions

1. Mix baking crumbs and butter until well blended; spoon evenly into 12 greased or paper-lined muffin cups. Press firmly onto bottom amd up side of each cup with back of spoon. Refrigerate while preparing filling.
2. Reserve 12 of the smallest strawberries for garnish. Slice remaining strawberries. Combine 1 cup of the strawberry slices and 1/4 cup of water in small saucepan; bring to boil on medium-high heat. Reduce heat to medium-low; simmer 3 minutes, stirring occasionally. Combine sugar, cornstarch and lemon juice in small bowl; stir in remaining 1/4 cup of water. Add to strawberries in saucepan; mix well. Return to boil. Cook and stir 1 minute or until sauce is clear and thickened. Cool slightly.
3. Meanwhile, pat remaining strawberry slices dry. Spoon evenly into tart shells; top evenly with the strawberry glaze. Refrigerate at least 1 hour. Top each with 2 teaspoons of whipped topping and 1 of the reserved strawberries just before serving. Store any leftover tarts in refrigerator.