Sweetheart Strawberry Tarts

4.6
(22) 17 Reviews
Prep Time
30
min.
Total Time
1
hr.
30
min.
Servings

12 servings

Rich strawberry filling topped with a creamy COOL WHIP dollop, all in an OREO crust. If you're looking for a sweetheart, make these part of your plan.

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What You Need

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Make It

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  • Combine cookie crumbs and butter; 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.
  • Reserve 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.
  • Combine 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 pie crusts; top with strawberry glaze. Refrigerate 1 hour.
  • Top tarts with COOL WHIP and reserved whole strawberries just before serving.

Best of Season

Select strawberries that are plump, brightly colored and have a strong strawberry fragrance.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 210
% Daily Value
Total fat 11g
Saturated fat 5g
Cholesterol 15mg
Sodium 150mg
Carbohydrate 29g
Dietary fiber 2g
Sugars 18g
Protein 1g
   
Vitamin A 4 %DV
Vitamin C 25 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • JrVanElk | Tue, Jul 21 2009 6:31 PM

    I typically do very well at following directions and coming out with a pretty good dessert, but this one flopped. The bottoms tasted salty and my glaze didn't glaze. I don't know what happened. I would recommend at least trying them. They were tasty (even with the salty bottoms), but I'll probably only make them again to see what went wrong. It was almost not worth all the hard work. I might recommend using a little less butter, just enough to form a crust(I used unsalted and it still tasted salty).

  • Dakota1200 | Sat, Jul 19 2008 12:03 PM

    I live where fresh strawberries are avalible almost year round. I'm always looking for new receipes. This one is wonderful. Takes some time to put together but so worth it. A very high end look and taste.

  • jody1011 | Mon, Mar 17 2008 3:54 PM

    These went over well at a dinner party I had. They are a little time consuming as was mentioned before. Make sure your cookies are very fine, I think that would make easier. I took the paper off and served on a fancy paper dollie to make a little more fancy.

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