Preheat the oven to gas 6, 200°C, fan 180°C. Thinly roll out the pastry then, using a 9cm (3½in) fluted cutter, cut out 12 circles. Press them into a bun tin to make pastry cases, then prick them with a fork.
Scrunch up pieces of foil and press them into each case. Bake for 10mins, then remove the foil and return to the oven for a further 3-4mins. Leave in the tin until cool enough to transfer to a cooling rack.
Chop half the strawberries and place in a food processor with the icing sugar. Blend to a purée, then sieve. Beat the cream cheese and vanilla, then stir in 2tbsp of the purée.
Fill the cases with the strawberry mixture. Slice the remaining strawberries and arrange on top. Just before serving, drizzle each of the tarts with a little of the remaining purée.