Preheat oven according to tart shell package directions.

Bake tart shells as directed and let cool completely.

Wash and hull fresh strawberries.

Fill cooled tart shells with fresh strawberries.

In a small saucepan, combine water, sugar, and cornstarch.

Heat and stir the mixture over medium heat until it boils and thickens.

Remove the saucepan from heat.

Add strawberry gelatin to the saucepan.

Stir continuously until the gelatin is fully dissolved.

Allow the mixture to cool slightly.

Place the saucepan in a sink filled with cold water to hasten cooling.

Once cooled, carefully spoon the gelatin mixture over the strawberries in the tart shells.

Use a pastry brush to touch up any areas around the edges that were not fully covered.

If desired, top each tart with a dollop of whipped cream before serving.