For the compote: Place all compote ingredients into a medium pot. Cover and cook on low until strawberries break down and sauce thickens, about 30 minutes. If using a slow cooker, cook on high setting for 1 1/2 to 2 1/2 hours.
For the lemon tartlets: In a large bowl, combine all tartlet ingredients, except crusts.
Using an electric mixer beat on medium speed until creamy, about 1 minute. Spread lemon mixture into mini pie crusts. Chill in refrigerator for 2 hours or until set.
Serve warm compote over chilled tartlets.
Recipe courtesy of Sandra Lee, 2007