While the filling is cooling, preheat the oven to 250°C (480°F) and have a 12 cup muffin tin ready. (You don't have to grease it.)
Take the puff pastry from the freezer and thaw it.
Place two puff pastry sheets on top of each other and cut into 4 squares.
Roll each square into a ball.
On a lightly floured surface roll out each ball into a disk with a diameter of 9 cm.
Press each disk into the bottom and the sides of a muffin tin.
Repeat with remaining puff pastry sheets.
Place the filling in a blender and blend until the mixture is creamy.
Fill 2 tablespoons of filling into the puff pastry shells.
Transfer to the oven and place on upper rack, close to the grill.
Bake for 5 minutes, reduce heat to 230°C (450°F) and bake for 11 more minutes.
Always keep an eye on your pastries and make sure they don’t burn too much. Some dark spots are desirable though.
Remove from heat and let cool completely before removing from the tins.