Sweetheart Strawberry Tarts
12 servings
1h 30min Cook
Ingredient List
- 26 OREO Cookies, finely crushed (about 2 cups)
- ⅓ cup margarine or butter, melted
- 4 cups fresh strawberries, divided
- ⅓ cup sugar
- 4½ tsp. cornstarch
- 1 tsp. lemon juice
- ½ cup water, divided
- ½ cup thawed frozen whipped topping
Nutritional Information
| Calories | 200 |
| Total fat | 10g |
| Saturated fat | 3g |
| Cholesterol | 0mg |
| Sodium | 190mg |
| Total Carbohydrate | 28g |
| Dietary fiber | 2g |
| Total sugars | 18g |
| Protein | 1g |
| Calcium | 2% DV |
| Iron | 8% DV |
- 1Mix cookie crumbs and margarine; spoon into 12 paper-lined muffin cups, adding about 2 rounded Tbsp. to each. Press onto bottoms and up sides of cups. Refrigerate while preparing filling.
- 2Reserve 12 of the smallest strawberries for garnish. Slice remaining strawberries. Mix sugar, cornstarch and lemon juice in small bowl; stir in 1/4 cup water. Set aside.
- 3Combine 1 cup strawberry slices and remaining water in small saucepan; bring to boil on medium-high heat. Simmer on medium-low heat 3 min., stirring occasionally. Stir in sugar mixture. Return to boil; cook and stir 1 min. or until sauce is clear and thickened. Cool slightly. Meanwhile, pat remaining strawberry slices dry. Spoon evenly into tart shells; top with strawberry glaze. Refrigerate 1 hour.
- 4Top tarts with whipped topping and reserved whole strawberries just before serving.