Sweetheart Strawberry Tarts
26 OREO Cookies, finely crushed
1/3 cup margarine or butter, melted
1 qt. (4 cups) strawberries, divided
1/2 cup water, divided
1/3 cup sugar
4-1/2 tsp. cornstarch
1 tsp. lemon juice
1/2 cup whipping cream, whipped
MIX crumbs and margarine until well blended; spoon about 2 rounded tablespoonfuls of the crumb mixture into each of 12 greased or paper-lined medium muffin cups. Press firmly onto bottom and up side of each cup with back of spoon. Refrigerate while preparing filling.
RESERVE 12 of the smallest strawberries for garnish. Slice remaining strawberries. Combine1 cup of the strawberry slices and 1/4 cup of the water in small saucepan; bring to boil on medium-high heat. Reduce heat to medium-low; simmer 3 min., stirring occasionally. Combine sugar, cornstarch and lemon juice in small bowl; stir in remaining 1/4 cup water. Add to strawberries in saucepan; mix well. 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 evenly with the strawberry glaze. Refrigerate at least 1 hour. Top with the whipped cream and reserved whole strawberries just before serving. Store any leftover tarts in refrigerator.