In this recipe for Strawberry Tarts I made a Chocolate Cookie Crust from butter and Nabisco Chocolate Wafer crumbs with fresh lemon curd and strawberries.
Preheat oven to 375°F. Line a baking sheet with Silpat or other cooking sheet.
Place cookie wafers in a food processor. Pulse until finely ground. Place in a mixing bowl, add the melted butter and with a pastry blender or fork, toss to coat and mix thoroughly. Press crumb mixture into a 9-inch tart pan or 6 individual tart pan with a removable bottom and press firmly onto bottom and sides to form a crust. Place on lined baking sheet and bake until slightly firm to the touch and fragrant, 10 minutes. Remove baking sheet to a wire rack and cool.
Spread 2-3 tablespoons of the lemon curd on the bottom of each cooled tart shell and top with sliced strawberries.
Place jelly in a small microwave bowl and heat for 1 minute. Set glaze aside to cool slightly. Brush the strawberries with glaze and refrigerate until ready to serve.