Let pastry defrost, but only just prior to use. Roll pastry on a lightly floured surface to about 3mm thick. Cut to fit 4 x 8cm tart tins.
Press pastry into tart tins. Line with baking paper and fill with baking beads or beans. Blind bake tart shells for about 12 minutes or until set. Note: tarts will not be baked again later, so pastry must be cooked through.
Remove tart shells from oven and allow them to cool.
Meanwhile, in a bowl combine ricotta, dark chocolate and icing sugar. Divide mixture evenly between tart shells. Place tarts in the refrigerator prior to serve for about a half an hour to allow ricotta to firm up slightly and pastry to hold better.
Remove tops from strawberries. Toss them in rosewater and then use them to top the tarts. Serve cold.