Instructions: In a small saucepan combine strawberries and sugar, and cook at a hard boil for 6 minutes. Mix brandy and cornstarch to a smooth paste. Add to strawberry mixture, stirring constantly; it will thicken instantly. Cook for 2 more minutes. Pour into tart shells. Cool in refrigerator for 1 hour. Garnish with a few strawberry slices, a dollop of whipped cream and mint sprigs.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.