Preheat the oven to 350.
Bake tart shells for 12-15 minutes, until completely done. Cool before filling with strawberry mixture.
Puree the three cups sliced strawberries and sugar.
Place strawberry mixture in a sauce pan, add water and boil for three minutes, stirring frequently. Transfer mixture to mixing bowl and add gelatin, mixing thoroughly.
Cool to room temperature.
Place one half of a strawberry in each cooked tart shell and fill shells with the strawberry mixture. Refrigerate 3-4 hours before serving.
Top with Chantilly Cream just before serving.