Use a small round cookie cutter to cut out small rounds from the puff pastry. Pierce the center of each round with a fork. Bake at 400°F for 5-7 minutes or until golden in color. Watch carefully as puff pastry can bake quickly.

Pat down puffs slightly and use a small knife to cut out the center of the round. Cut tomatoes in half and scoop outside inside seeds. Place a tomato half down inside each pastry round.

Use a piping bag to pipe in a 1/2 tablespoon amount of herbed cream cheese inside each tomato. You can also use a knife or spoon if you don't have a piping bag.

Prepare shrimpi according to instructions. Place a shrimp into the cream cheese of each pastry tartlet.

Garnish with a basil leaf (you can use chives or dill as well).

Enjoy!