| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 12 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Posted to recipelu-digest by QueenBerta@aol.com on Feb 8, 1998
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