2pkgs. (4 ounces each)6 mini graham cracker crusts*
Mash 1 cup strawberries. Quarter remaining strawberries and set aside.
In medium saucepot combine mashed strawberries, sugar, water and cornstarch and bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer until thickened, stirring occasionally.
Remove from heat and stir in zest and reserved quartered strawberries.
Divide strawberry mixture evenly between 12 mini graham cracker crusts and refrigerate until set, at least 2 hours.
Pipe whipped topping around edges and top with blueberries.
Makes 12 mini tartlets.
*Strawberry filling will also fit into 1 (6 ounce) full size graham cracker crust!