Preheat the oven to 200°C / 400°F / Gas mark 6.
Over a slightly floured surface, thinly roll out the pastry then, using a 9cm fluted cutter, cut out 10 circles.
Press them into a cupcake tin, then prick them with a fork.
Line with greaseproof paper and baking beans and bake blind for 10 minutes.
Remove the paper and the baking beans and return the pastry to the oven for a further 3-4 minutes.
Leave in the tin to fully cool, before transferring to a cooling rack.
Place 200g of the strawberries in a food processor with the icing sugar.
Blend to a purée, then sieve. Beat the cream cheese and vanilla, then mix in 2 tablespoons of the strawberry puree.
Fill each case with the strawberry cream cheese mixture.
Use the remaining strawberries and arrange on top.
To serve, drizzle each of the tarts with a little of the remaining purée.