Makes 9 small tarts; can be doubled.
A sprinkling of all-purpose flour
1 sheet frozen puff pastry, defrosted according to package directions
Nutella or other favorite chocolate/hazelnut spread
1 kiwi fruit, peeled, and thinly sliced into rounds
2 large strawberries, stemmed and thinly sliced lengthwise
Preheat oven to 400°F. Set out a sheet pan lined with a Silpat (silicone liner) or parchment paper.
Lightly flour your counter top, and unfold the puff pastry on the floured surface. With a rolling pin, gently roll the pastry, maintaining the rectangular shape, just until the folds are no longer lumpy (it's okay to see the fold lines; in fact, that's what you want to do).
With a sharp paring knife, cut the pastry along the fold lines into three long rectangles. Then, cut each rectangle into three pieces. (If you're like me, no two will end up exactly the same size and shape, but the goal is to make them as uniform as possible.) Place the 9 pieces on the sheet pan.
Again, using your sharp knife, score the pastry pieces all the way around, approximately 1/4-inch from the outer edge, taking care not to cut through the pastry. Then, with a fork, pierce the area of each pastry square inside the lines you've scored, lots of times. Repeat for each of the 9 pieces.
Bake at 400°F in the upper-middle of the oven for 10-12 minutes, or until the edges of the pastry pieces are just brown. Remove from the oven and set aside to cool.
When the squares are cool, either push the centers down to make a well for your filling, or gently pry up and remove the top layer of the center with a butter knife. Now you have 9 little pastry cups to fill with anything you wish (pastry cream, ice cream, etc.).
Take a small spoonful of Nutella and spread it in the bottom of each of the pastries. Top with a slice of fruit.
If that's not quite enough, dust with a bit of powdered sugar right before you serve.