Line a shallow tart pan with pastry, coaxing into a circle if using a round pan, and folding in excess. Pierce all over with fork tines. Bake at 425 for 12-15 minutes or until baked through and golden. Let cool.

Cut tops off washed berries and cut 1 cup of the berries in half. Cut remaining berries into 1/4s. Place chopped berries into a sauce pan with sugar and turn burner on to medium. Sugar will melt and begin to gently boil. Add cornstarch to water and mix. Add to strawberries. Continue to simmer and stir until thickened, about 10 minutes.

Spread pastry with cream cheese. Top with berry halves. Spoon cooked berries over all. Refrigerate.

Just before serving whip the cream. Taste and add more sugar if desired. Spoon cream on top of pastry and garnish with mint. Cut into wedges to serve. Makes 8 large wedges