Preparation

• Mix  cookie crumbs and butter; spoon into 12 paper-lined muffin cups, adding about 2 rounded Tbsp. to each. Press onto bottoms and up sides of cups. Refrigerate while preparing filling.
• Reserve  12 of the smallest strawberries for garnish. Slice remaining strawberries. Mix sugar, cornstarch and lemon juice in small bowl; stir in 1/4 cup water. Set aside.
• Combine  1 cup strawberry slices and remaining water in small saucepan; bring to boil on medium-high heat. Simmer on medium-low heat 3 min., stirring occasionally. Stir in sugar mixture. 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 with strawberry glaze. Refrigerate 1 hour.
• Top  tarts with whipped topping and reserved whole strawberries just before serving.