Preheat the oven

• Preheat the oven to 200 °C.

Shape the tart shells

• Cut the puff pastry into squares.
• Press each square into the cups of the muffin tin, letting the corners come up the sides.
• No greasing or parchment strips needed.

Bake the shells

• Bake until the pastry is puffed and golden.

Cool and release

• Leave the shells to cool slightly in the tin, then lift them off the mould.
• Cool completely on a rack.

Fill and finish

• Spoon the whipped cream into the cooled shells.
• Top with the strawberries.
• Dust with icing sugar and serve.