26 OREO Chocolate Sandwich
-Cookies; finely rolled
1/3 c FLEISCHMANN’S Margarine;
-melted
1 qt Strawberries
1/2 c Water; divided
1/3 c Sugar
1 1/2 tb Cornstarch
1 ts Lemon juice
1/2 c Heavy cream; whipped
In medium bowl, combine cookie crumbs and margarine. 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. 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. In small saucepan, over medium
heat, heat reserved sliced strawberries and 1/4 cup water to a boil; reduce
heat. Simmer 3 minutes. Blend remaining 1/4 cup water, sugar, cornstarch
and lemon juice; stir into berries. Heat to a boil; boil 1 minute until
thickened and clear. Cool. Spoon 1 tablespoon glaze over berries in each
tart shell. Chill at least 1 hour. To serve, remove paper liners. Top each
tart with whipped cream and whole strawberry. SOURCE: Nabisco
Yields
12 Servings