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Strawberry Bee Sting Tarts

1 (20-ounce) package frozen whole California strawberries
1/2 cup honey
1 teaspoon vanilla extract
1/2 cup whipping cream, whipped
1/2 cup sour cream
6 prepared meringue shells (3 to 4-inches)
Mint leaves for garnish (optional)

1. In saucepan combine strawberries and honey. Bring to boil over medium heat, stirring. Reduce heat; simmer 20 minutes.
2. Pour into blender or food processor fitted with metal blade; whirl until smooth. Chill thoroughly.
3. Mix in vanilla. Cover and chill half of the strawberry mixture for sauce. Fold the remaining mixture and whipped cream into sour cream. Cover and freeze.
4. Remove from freezer 10 to 15 minutes before serving.
5. Pour strawberry sauce into shallow dessert dishes and top with meringue shells. Scoop frozen mixture into shells and garnish with mint leaves.

Makes 6 servings.

Cooking Note: You may purchase meringue shells at local bakery.

Recipe provided courtesy of California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.

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