In a small saucepan combine strawberries and sugar, and cook at a
hard boil for 6 minutes. Mix brandy and corn starch to a smooth
paste. Add to strawberry mixture, stirring constantly; it will
thicken instantly. Cook for 2 more minutes. Pour into tart shells.
Cool in refrigerator for 1 hour.
Garnish with a few strawberry slices, a dollop of whipped cream, and
mint sprigs.
