Strawberry Bee Sting Tarts

Thaw the frozen strawberries in a bowl at room temperature for about 15 minutes until mostly soft, reserving any liquid that accumulates.

Combine the thawed strawberries with 1/4 cup of honey and vanilla in a small saucepan over medium heat, stirring gently until the mixture becomes a light sauce consistency, about 3 to 4 minutes.

Allow the strawberry compote to cool to room temperature, then transfer to a separate bowl.

Whip the whipping cream until stiff peaks form using an electric mixer or whisk.

Fold the sour cream into the whipped cream until fully combined and smooth.

Divide the cream mixture evenly among the 6 meringue shells, spooning it gently into the center of each shell.

Spoon the cooled strawberry compote and its liquid generously over the cream filling in each meringue shell.

Drizzle the remaining 1/4 cup of honey over the top of each tart in a thin stream.

Garnish each tart with a fresh mint leaf if desired, and serve immediately or refrigerate until ready to serve.