This beautiful exchange

The other day I found heart shaped pasta that I just HAD to buy. I know that it’s a frivolous purchase, but it’s food, and I can use it to make dinner on Valentine’s Day. So, now that I am going to make dinner rather that going out to eat, Tony has requested that I make these strawberry tarts for dessert. I made them last year a few times and they always went over very well. I told my mom about them and promised to give her the recipe. So, here it is, for all to enjoy!

Sweetheart Strawberry Tarts

26 Oreo cookies, finely crushed

1/3 cup margarine or butter, melted

1 qt. strawberries, divided

1/2 cup water, divided

1/3 cup sugar

1 1/2 Tbsp. cornstarch

1 tsp. lemon juice

1/2 cup whipping cream, whipped (cool whip)

Mix crumbs and margarine until well blended; spoon evenly into 12 greased or paper-lined medium muffin cups, adding about 2 rounded tablespoons of the crumb mixture to each cup. Press firmly onto bottom and up side of each prepared cup with back of spoon. Refrigerate while preparing filling.

Reserve 12 small whole strawberries for garnish. Wash and slice remaining strawberries. Set aside 1 cup of the strawberry slices for glaze; pat remaining strawberry slices dry. Divide evenly among tart shells. Add 1/4 cup of the water to reserved 1 cup strawberry slices in small saucepan; bring to boil on medium-high heat. Reduce heat to medium-low; simmer 3 minutes, stirring occasionally. Meanwhile, combine sugar, cornstarch and lemon juice in small bowl; stir remaining 1/2 cup water. Add to saucepan; return to boil. Cook and stir 1 minute or until sauce is clear and thickened. Spoon 1 Tbsp. of the strawberry glaze over berries in each tart shell. Refrigerate at least 1 hour.

Top with whipped cream and reserved whole strawberries just before serving.

(I use the muffin papers and remove them before serving)

I hope you enjoy them as much as we do!