1. Preheat the oven to 200°C (390°F). Line a baking sheet with baking parchment. Let the frozen puff pastry sheets thaw lightly, then cut in half and place with some space in between on the baking sheet. Score the puff pastry sheets lightly with a sharp knife to create a small border –that area should puff up in the oven to create elevated sides. Prick the center of the pastry with a fork.

2. Mix the cream cheese with the vanilla extract until well combined. Spread the cream cheese within the scored area on top of the puff pastry rectangles (see picture).

3. Wash and dry the strawberries and remove the green leaves. Cut the strawberries into thin slices and place those slices slightly overlapping on top of the cream cheese – try to stay within the scored area.

4. Whisk the egg a bit, then brush the edges of the tarts with the egg wash and sprinkle everything with some brown sugar (optional). Bake the tarts for about 15-17 minutes or until the puff pastry has a nice golden brown color. Take out of the oven, sprinkle with some chopped pistachios (optional) and let cool down for some time on a wire rack. The small tarts are best when still a bit warm, along with some whipped cream.