Preheat the oven to 350 degrees Fahrenheit.

Lightly flour a flat surface and unroll both pie dough crusts. Cut out 16 flowers from the

dough using a 4-inch flower-shaped cookie cutter. Re-roll the scraps as needed.

Gently press 12 flowers into the mini muffin tin, making sure to space them out (you will

need to do 2 batches to get 16 flower cups). Allow the petals of the pie dough to drape

over the edges of the muffin tin.

Put the flower cups in the oven for 5-7 minutes, or until they become golden brown.

Allow the flower cups to cool and then sprinkle them with 1-2 tablespoons of powdered

sugar.

Using a hand mixer or stand mixer with a whisk attachment, beat the whipping cream on

a medium-high speed until it begins to thicken, about 3-4 minutes. Transfer to a separate

bowl and set aside.

Beat the cream cheese in the mixing bowl using a paddle attachment. Then add in the

strawberry jam, lemon juice, granulated sugar, and vanilla extract and combine. Fold in

the whipped cream gently with a baking spatula.

Spoon the strawberry filling into a large plastic freezer bag and snip the edge for easy

distribution into the flower cups. Fill each flower cup until you hit the petal line.

Refrigerate the tarts for at least 30 minutes. Serve cold and enjoy!