Strawberry Mini Pies

Dip the white chocolate bar in red powdered food coloring, place in a plastic bag, and microwave 2 times at 30 second intervals. Mix the white chocolate with the food coloring in the bag, cut off the bottom corner of the bag, and pipe three chocolate circles onto a plastic sheet protector. Cover with a second plastic sheet protector and place an apple cutter over each chocolate circle to make a flower imprint. Chill in the fridge for 30 minutes.

Remove the pink white chocolate flowers from the fridge and pipe on a small circle of melted white chocolate to the center of each circle. Blend the freeze dried strawberries and sprinkle them into the center of each flower. Place in fridge.

Meanwhile, mix the reMayning red powdered food with water in a bowl. Separate a golden oreo in half, dunk the half with the frosting into the red water mix, and place frosting side up in a small tart tin. Repeat two times. Crush the reMayning golden oreos in a blender and mix with the reMayning freeze dried strawberries and melted butter. Blend again. Place 1 scoop of the mixture in each tart tin, press down well, and freeze 1 hour.

Blend 8 strawberries into a puree. Using an electric mixer, mix the cream cheese, heavy whipping cream, and powdered sugar. Divide the whipped cream in half and add 1/3 cup of the strawberry puree to one. Add a spoonful of strawberry jam into the bottom of each tart and then cover with the strawberry whipped cream. Place 6 strawberry halves on top of each tart (open side up) and cover with the white chocolate flower. Place the tarts on a serving plate and decorate with reMayning whipped cream and strawberries. Enjoy!