Sweetheart Strawberry Tarts
1-1/4 cups chocolate Baking Crumbs
1/4 cup butter, melted
1 qt. (4 cups) strawberries, divided
1/2 cup water, divided
1/3 cup sugar
1 Tbsp. cornstarch
1 tsp. lemon juice
1/2 cup thawed Whipped Topping, divided
MIX baking crumbs and butter until well blended; spoon evenly into 12 greased or paper-lined muffin cups. Press firmly onto bottom and up side of each cup with back of spoon. Refrigerate while preparing filling.
RESERVE 12 of the smallest strawberries for garnish. Slice remaining strawberries. Combine 1 cup of the strawberry slices and 1/4 cup of the water in small saucepan; bring to boil on medium-high heat. Reduce heat to medium-low; simmer 3 min., stirring occasionally. Combine sugar, cornstarch and lemon juice in small bowl; stir in remaining 1/4 cup water. Add to strawberries in saucepan; mix well. Return to boil. Cook and stir 1 min. or until sauce is clear and thickened. Cool slightly.
MEANWHILE, pat remaining strawberry slices dry. Spoon evenly into tart shells; top evenly with the strawberry glaze. Refrigerate at least 1 hour. Top each with 2 tsp. whipped topping and 1 of the reserved strawberries just before serving. Store any leftover tarts in refrigerator