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Sweetheart Strawberry Tart
Sweetheart Strawberry Tart Eileen Goltz | Dairy
2 hours 45 minutes
1 hour
15 minutes
12 servings

  • 26 OREO Chocolate Sandwich Cookies, finely rolled
  • ⅓ cup margarine, melted
  • 1 quart strawberries
  • ½ cup water, divided
  • ⅓ cup sugar
  • 1½ tablespoons cornstarch
  • 1 teaspoon lemon juice
  • ½ cup heavy cream, whipped

  1. In medium bowl, combine cookie crumbs and margarine.
  2. 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.
  3. 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.
  4. In small saucepan, over medium heat, heat reserved sliced strawberries and 1/4 cup water to a boil; reduce heat. Simmer 3 minutes.
  5. Blend remaining 1/4 cup water, sugar, cornstarch and lemon juice; stir into berries.
  6. Heat to a boil; boil 1 minute until thickened and clear. Cool.
  7. Spoon 1 Tablespoon glaze over berries in each tart shell. Chill at least 1 hour.
  8. To serve, remove paper liners. Top each tart with whipped cream and a whole strawberry.