Mini Lemon Cheesecake Tartlets

1 sheet, thawed Pepperidge Farm Puff Pastry Sheets (see thawing directions on pkg)
4 oz. cream cheese, softened (1/2 of an 8 oz. pkg)
1/2 cup lemon curd
1/2 cup thawed frozen whipped topping
1 egg, beaten
Fresh strawberries sliced, raspberries or blueberries
 
Heat oven to 375, and lightly grease mini muffin-pan.
 
On a floured surface, unfold pastry sheet. Roll out the sheet so that you are able to cut out 24 2-inch squares. Press squares into the muffin-pan. Beat the egg and brush the top edges of the squares. Prick the centers of the pastries with a fork.
 
Bake for 10 minutes or until the pastries are golden brown. While pastries are still hot press in the centers with the top of a wooden spoon to form a indentation for the filling. Let the pastries cool for approximately 10 minutes on a cooling rack.
 
In a bowl, beat with an electric mixer the softened cream cheese until smooth. Beat in the lemon curd then fold in the whipped topping.
 
Pipe or spoon about a teaspoon of the filling into each pastry cup. Refrigerate for 10 minutes or until filling is set. Top each tartlet with the fruit of your choice.
 
You can double the filling if you want to make both sheets of the puff pastry. Remember to keep the puff pastry your not using in the refrigerator. If the pastry your using is too soft and too hard to work with, put it back into the refrigerator for a few minutes or until your able to unfold it.
 
Lemon curd is found in the grocery store by the jams and jellies.