1 (12 ounce) package milk chocolate or semisweet chocolate chips
2 teaspoons vanilla extract
1 prepared 8-inch pie crust
1 tablespoon lemon juice
1 tablespoon cornstarch
16 ounces cream cheese, softened
1 (16 ounce) package frozen sliced strawberries in syrup, thawed
Sweetened whipped cream (or whipped topping)

Melt chocolate in double boiler over hot (not boiling) water; mix until smooth. Cool to room temperature. Beat cream cheese until fluffy; beat in chocolate and vanilla extract until smooth and thoroughly blended. Pour into pie crust; smooth top. Chill until firm.

Meanwhile, heat strawberries in a small saucepan.

Mix lemon juice and cornstarch and add to strawberries. Cook and stir over medium heat until clear and thickened, about 3 to 4 minutes. Cool to room temperature.

Pour over pie; spread to cover chocolate filling. Chill.

Pipe top with sweetened whipped cream. Cut into wedges.

Individual Tarts

Melt about 1 1/2 cups semisweet chocolate chips in double boiler over hot (not boiling) water; mix until smooth. Spoon a little chocolate into bottom of cupcake papers. Don't make the base too thick or to thin. Put papers on cookie sheet and put in refrigerator to harden.

Melt chocolate in double boiler over hot (not boiling) water; mix until smooth. Cool to room temperature.

Beat cream cheese until fluffy; beat in chocolate and vanilla extract until smooth and thoroughly blended. Spoon into cupcake papers and smooth tops. Chill until firm.

Chill a can of strawberry pie filling.

Before serving, remove papers and top with pie filling.

If using large cupcake papers you will get 20 to 24 tarts. If using medium cupcake papers you will get about 30 tarts.