1 teaspoon vanilla bean paste or the seeds scraped from 1 vanilla pod
125 ml (4 fl oz) double cream
Lay 1 sheet of pastry on a clean surface and brush with melted butter. Fold the 4 sides towards the centre of the pastry to form a square, then brush with more butter and push into a 200 ml (7 fl oz) metal pudding mould so that the pastry folds and forms 4 ‘petals’. Repeat with the remaining sheets of pastry to fill 6 moulds. Brush with any remaining butter and sprinkle each one with caster sugar.
Place the moulds on a baking sheet and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 7–8 minutes until crisp and light golden.
Meanwhile, make the ricotta cream. Place all the ingredients in a bowl and beat together with a hand-held electric whisk until thick and smooth.
Remove the tart cases from the moulds and transfer to a wire rack to cool for 2–3 minutes. Spoon the filling into the pastry cases and decorate with the sliced strawberries. Serve immediately.