Chocolate Chip Canoli Tartlets

Ingredients- 1 box	Puff Pastry
¾ cup	Mascarpone*, sweet Italian cream cheese
½ cup	Ricotta
1 tsp	Lemon Zest
1 cup	Dark Chocolate Chips
½ cup	Confectioner's Sugar, plus 1- 2 Tbsp to sprinkle on top
	Sliced Strawberries To Garnish Defrost Puff pastry according to directions on box. (usually I defrost overnight in the refrigerator). Lay out 1 sheet of Puff Pastry and using a 3" round cookie cutter (or small glass) cut out 18 rounds. You will need both sheets. Preheat oven to 400 degrees. Place 1 round in each of 18 mini muffin pan cups. Poke a few holes with a fork. Bake in oven for 10-12 min until golden and remove to rack to cool. In a large bowl combine mascarpone and ricotta, stir in lemon zest, confectioner's  sugar and chocolate chips. When ready to serve scoop a teaspoon or two into each pastry cup and top with strawberry slices and sprinkle powdered sugar on top.