Preheat oven to 160C. Place the strawberries in a bowl and cover with prosecco.
Press shortcrust pastry into mini tart tins. Do not cut the overhang off until cooked to account for shrinkage. Top pastry with baking paper and weigh down with baking weights or rice. Bake for 15mins.
Once tart shells are cooled, use a sharp knife to trim the excess pastry.
Drain the excess prosecco from the strawberries and then arrange the strawberries in layers in the tart shells.
Meanwhile, make the glaze. Combine the apple juice, corn starch and rice malt syrup in a saucepan and then bring to the boil for 5mins, stirring frequently to ensure the corn starch doesn’t form lumps. Pour over the strawberry tarts and then place in the fridge for 2hrs until set.
Serve with a scoop of Halo Top® Strawberry Cheesecake Ice cream and crushed nuts.