Preheat oven to fan-assisted 180C / 200C / 400F / gas 6.
Prepare the puff pastry sheet by slicing a half inch border (careful not to slice all the way through) and prick holes in the pastry. If you want a golden crust brush the edge of the pastry with egg wash.
Bake the pastry for 18 mins, remove from the oven and let it cool.
Add the cream cheese, double cream and icing sugar into a bowl and whisk until combines.
In bowl mix together your cream cheese, powdered sugar and vanilla and whisk until combined.
Add the cream cheese mix on to the puff pastry and spread.
Then top with berries and icing sugar, cut in to portions and serve.
This breakfast tart is amazing with berries, but feel free to experiment with other fruits.