Strawberry Tarts

4 packages (12 each) frozen tart shells
⅓ cup semisweet chocolate chips
1 tablespoon margarine
¼ cup pareve whip
1 teaspoon corn syrup
4 cups strawberries
⅔ cup water
⅔ cup sugar
2 tablespoons cornstarch

Prepare and bake tart shells according to package directions. Cool on wire racks. In a small saucepan or the microwave, melt the chocolate chips, margarine, pareve whip and corn syrup. Stir until smooth. Cool to room temperature and brush along bottoms and up sides of tart shells.
Place 3 cups sliced strawberries in a saucepan with water, sugar and cornstarch. Bring to a boil and then reduce heat and simmer and until strawberries are very soft. Cool and purée with handheld immersion blender.
Place 1 small raw strawberry in each tart and cover with cooked mixture. Cool and store in refrigerator.

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