Strawberry Cream Tartlets
- 1 sheet (15oz) refrigerated Pillsbury pastry dough
- 1/4 cup mini chocolate chips
- 2 pkgs (3oz) cream cheese, softened
- 2 tbsp strawberry spread
- 8 strawberrys divided
Heat oven to 400. On floured surface unroll pastry. Using knife, cut sheet into four 7" circles. Press into four 6" tartlet pans with removable bottoms; pierce with fork. Bake 7 minutes. Remove from pan and sprinkle with choclate; spread. Freeze. In bowl, beat next ingredients 2 minutes. Fill tarts. Slice 4 strawberries; arrange on tarts.