You’ll need about 6-8 strawberries per tart, depending on their size. Slice the tops off the strawberries, and with the berry sitting on the sliced end, cut off a sliver from one side so that when you turn it on its side, it can rest flat. With the berry on its side, cut it into paper-thin slices—the thinner, the better! Keep the slices together in a berry shape. When it is all sliced, fan out the slices along the knife blade so they’re all touching and can be transferred in a single row.
Freeze-dried strawberries can often be found in the dried fruit/nut section of many large grocery stores, or purchased online. If you don’t have them, you can substitute strawberry puree using the following instructions, but the berry flavor won’t be as intense and the texture will be a little softer. To use the puree, replace ¼ cup of the coffee creamer with strawberry puree before you melt it with the chocolate chips. You can also add strawberry extract to boost the flavor.