1) Mix the strawberries and three tablespoons of the sugar in a small bowl. Let the strawberries macerate at room temperature for one hour.
2) Preheat the oven to 180°C. Arrange six individual tartlet pans with removable bottoms on a baking sheet. Spray the tartlet pans with nonstick cooking spray. Blend the Maria crackers and the piloncillo in a processor until coarse crumbs form. Add the butter and process until the crumbs come together. Press the crumbs into the prepared tartlet pans. Bake until the tartlet shells are golden brown, about ten minutes. Cool completely.
3) Using an electric mixer, whip the cream cheese and the sour cream in a small bowl, until fluffy. Add the remaining sugar and whip until well combined. Add the Dream topping and whip until very fluffy. Drain all but two tablespoons of the macerating liquid from the strawberries. Fold the strawberries and the reserved two tablespoons of liquid into the cream mixture. Spoon the filling over the tartlets, dividing equally. Tarts can be prepared one day ahead, covered and refrigerated.