Strawberry, Chocolate and Cream Tarts

Press-in-the-Pan Pastry: In large bowl, combine flour, sugar and salt. Using pastry blender or fingers, blend in butter until resembles coarse crumbs. In small bowl, whisk together egg and water. Using fork, stir into flour mixture just until dough comes together in a ball.

Divide dough into 12 balls (about 2 tbsp/25 mL each). Press firmly and evenly into bottom and up sides of lightly greased 2-1/2-inch diameter x 1-1/4-inch deep (6 x 3 cm) muffin pans. Prick bottom and sides with fork. Bake in 375°F (190°C) oven for 8 to 10 minutes or until lightly browned on edges. Place pan on wire rack. Use a scrunched-up paper towel to lightly push down any puffed-up pastry bottoms.

Filling: While tart shells are still hot, place 10 chocolate chips in each; let melt. Using small spoon, spread chocolate over insides of tart shells. Let cool on wire rack. Remove shells from pan.

In chilled medium bowl, using electric mixer, whip cream until thick. Beat in sugar and vanilla until stiff peaks form. Fold in chopped strawberries. Cover; refrigerate until ready to serve, up to 2 hours.

Spoon filling into prepared shells. Thinly slice each whole strawberry lengthwise, fan out and place on top of cream. Place remaining chocolate chips in small microwave-safe bowl. Microwave on High in 10-second intervals until melted. Drizzle over strawberries. Filled tarts can be refrigerated, uncovered, for up to 4 hours before serving.