Sweetheart strawberry tart
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 26 | OREO Chocolate Sandwich Cookies; finely rolled | |
| ⅓ | cup | FLEISCHMANN'S Margarine; melted |
| 1 | quart | Strawberries |
| ½ | cup | Water; divided |
| ⅓ | cup | Sugar |
| 1½ | tablespoon | Cornstarch |
| 1 | teaspoon | Lemon juice |
| ½ | cup | Heavy cream; whipped |
Directions
In medium bowl, combine cookie crumbs and margarine. Using back of spoon, evenly press 2 rounded tablespoons crumb mixture onto bottom and sides of each of 12 paper-lined 2 l/2-inch muffin-pan cups; refrigerate while making filling. Set aside 12 small whole strawberries for garnish. Wash and slice remaining strawberries; set aside 1 cup for glaze. Pat remaining strawberries dry; divide among tart shells. In small saucepan, over medium heat, heat reserved sliced strawberries and ¼ cup water to a boil; reduce heat. Simmer 3 minutes. Blend remaining ¼ cup water, sugar, cornstarch and lemon juice; stir into berries. Heat to a boil; boil 1 minute until thickened and clear. Cool. Spoon 1 tablespoon glaze over berries in each tart shell. Chill at least 1 hour. To serve, remove paper liners. Top each tart with whipped cream and whole strawberry. SOURCE: Nabisco Posted to recipelu-digest by QueenBerta@... on Feb 8, 1998