Preheat oven to 200°C/180°C. Lightly grease 1 12-hole muffin tin.
Blend the cream cheese with 6 large slices of roasted red pepper, ½ of the basil and a couple of good grinds of black pepper. Set aside.
Using a round biscuit or pastry cutter, cut 12 rounds from the pastry sheet big enough to line the muffin tins. Spoon 2 tablespoons of dip into each pastry case. Top with pieces of the left over roasted pepper. Bake for 15 minutes or until the pastry is golden. Cool for a couple of minutes. Top each tartlet with a sprig of basil. Serve immediately.
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