Preheat oven to 400°F.

Allow puff pastry to come to room temperature, about 20 minutes. Unfold on floured surface. Lightly roll. Using heart cookie cutter, cut 9 hearts. Place on cookie sheet lined with silpat or parchment paper. Cut a line around the edge of puff pastry, 1 inch from the edge to make a border.

Bake for 12-15 minutes or until golden brown.

Using a flat spatula press down middle of pastry. Set aside add allow to completely cool.

In mixer add whipping cream. Whip until medium peaks. Slowly add in cocoa mix. Continue to whip until stiff peaks form. Set aside.

Melt milk chocolate chips over double boiler until smooth. Allow to cool for 5 minutes.

To assemble tarts, place sliced strawberries in hearts. Top with whipped cream.

Garnish with milk chocolate, strawberries or powdered sugar.

Can keep stored in refrigerator for up to 4 days. ENJOY!