Mini Strawberry Tarts

Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease mini muffin pans.

Step 2
Place cream cheese and butter in a large bowl. Beat with an electric mixer until smooth and fluffy. Gradually beat in flour, one cup at a time, until all is incorporated. Roll dough into 70 small balls, and press each into a mini muffin pan cup to form the pastry crusts.

Step 3
Bake crusts in preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and allow to cool.

Step 4
Stir gelatin, sugar, and food coloring into the boiling water. Place over high heat; bring back to a boil. Stir together cornstarch and water to make a paste. Stir the cornstarch mixture in the boiling gelatin until dissolved. Remove from heat and allow to cool completely, about 30 minutes.

Step 5
Spoon cooled gelatin mixture evenly into tart shells. Push a strawberry half down into each tart. If desired, top each tart with a small amount of whipped cream or whipped topping just before serving.