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Measurements

Strawberry Tarts

1/2 cup butter or margarine, softened
1 3 oz package cream cheese, softened
1 cup all-purpose flour
3 cups small whole strawberries
11/3 cup water
1/2 cup sugar
1 TB cornstarch
1/2 tsp finely shredded orange peel (optional)
Several drops red food colouring (optional)
1/3 cup semisweet chocolate pieces
1 tsp shortening
whipped cream (optional)

Beat butter or marg. and cream cheese in a mixing bowl until well mixed.  Stir in flour. Divide dough into 16 pieces. Press into 16 ungreased 2 1/2 inch muffin cups, pressing dough onto the bottom and halfway up sides. Bake in 400 oven for 12 to 15 minutes or until golden. Cool on a wire rack. Remove tart shells from muffin cups. For glaze, combine 3/4 cup of the strawberries and the water in a blender container or food processor bowl. cover and blend or process till smooth.  If necessary add enough additional water to make 3/4 cup. Combine the sugar and cornstarch in a small saucepan. Stir in pureed strawberry mixture. cook and stir over med. heat till mixture is thickened and bubbly. Cook and stir 2 minutes more. If desired, stir in orange peel and red food colouring. Cool for 10 minutes.
Melt chocolate and shortening in a small saucepan. Drizzle chocolate mixture into the bottoms of the cooled tart shells. Cut any large berries in half. Arrange whole or cut strawberries, stem ends down in tart shells. Spoon glaze over berries. Chill for 1 to 2 hours. If desired serve with whipped cream. Makes 16.


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