Open Individual Strawberry Tarts

Ingredients:

375g ready rolled packet puff pastry
200g Philadelphia
30g caster sugar
2tbsp redcurrant jelly
450g strawberries, hulled and sliced in half
Store Cupboard - 1 egg

Preheat the oven to 180°C/350°F/Gas Mark 4.
Turn out the ready rolled puff pastry and make 8 heart bases using a 10cm heart-shaped cutter. Place the tart bases onto a greased Pyrex Non-Stick Oven Tray and with the tip of a sharp knife make a shallow heart-shaped cut about 8mm from the edge to form a picture frame style border.
Brush the pastry edges with beaten egg to glaze and bake in the oven for about 15 minutes until well risen. Take the tarts out of the oven and scoop out the risen centres of the pastries. Leave to cool.
Beat the Philly with the sugar until smooth, pile the mixture into the centre of the cooled pastry cases and level off.
Melt the redcurrant jelly over a medium heat to make the glaze. Arrange the strawberry halves over the Philly mixture and brush lightly with the glaze.

Equipment list
Pyrex Non-Stick Oven Tray
Pyrex Mixing Bowl
Saucepan
10cm Heart Shaped Cutter
Pastry Brush