- Heat oven to 400°F.
- Line a baking sheet with parchment paper.
- In a small bowl, mix together strawberries, cornstarch and sugar.
- Set aside.
- On a lightly floured surface, roll out each puff pastry sheet into 12×9-inch rectangles.
- Cut each sheet into 6 squares to yield 12 4×4½-inch pieces.
- With a knife, score ½-inch border around the edge of square.
- Using a fork, make several pricks into the dough within the border of each piece to help keep each piece from rising.
- In a medium bowl, mix together cream cheese, powdered sugar, and vanilla and almond extracts.
- Place a dollop of mixture into the middle of each piece and spread evenly within the borders.
- Add a couple of spoonful of strawberries into center of cream cheese.
- Brush edges with egg wash.
- Bake for 18-20 minutes, rotating baking sheets halfway through baking.
- Remove from baking sheet and cool on a wire rack.
- Serve warm or room temperature.
- Sprinkle with powdered sugar and chocolate before serving.
Serves 12.
Approximate Nutrient Analysis per tart (not including toppings):
260 calories, 17 g fat, 9 g saturated fat, 35 mg cholesterol, 210 mg sodium, 29 g carbohydrate, 1 g fiber, 8 g sugar, 5 g protein