Preheat oven to 400 F. Unroll pastry sheet onto lightly floured cutting board. Cut into 9 three-inch squares. Using a sharp knife, lightly score ½-inch in from edges to create an inner square. Poke centers multiple times with fork. Lightly brush tops with egg.
Place pastry squares on a parchment lined baking sheet one inch apart, bake 10 minutes.
Remove from oven and flatten centers with back of a spoon. Bake 7-10 minute more until golden brown. Remove from oven and press centers down one more time. Set aside.
Meanwhile: In a medium bowl, beat or stir together remaining ingredients, except strawberries, until combined and smooth. Fill center of each pastry square with lemon cream mixture
Top with chopped strawberries and a dollop of whipped cream. Serve immediately.
Tips for making Lemon Cream Breakfast Tarts
Be sure cream cheese is at room temp. Otherwise it won't be soft enough to mix into lemon cream
Use puff pastry sheets for perfect, flaky dough and to save lots of time, making it an easy breakfast treat
Poke holes in dough to allow are to release while baking. Bake partway, press centers down with a fork, then continue to bake. This prevents centers from puffing up.
Whipped cream added to lemon curd creates nice sweetness and airy texture
Use ripe, preferably organic strawberries, that smell sweet for best flavor
Fill pastries and serve immediately to enjoy them crisp and warm