| 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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