Preheat oven to 180ºC (160ºC for fan assisted), 350ºF, Gas Mark 4
Roll out Sweet Dessert pastry quite thinly to around 3-4mm thick and cut out twelve 10 cm discs. (You may have to re-roll out the pastry to gain all the discs). Place on lined baking sheet and prick with fork 3-4 times.
Brush tops with beaten egg white, then sprinkle with a little caster sugar and scatter almonds over discs.
Bake in oven for 10-12 minutes until pastry is just golden brown. Then allow to cool.
Cut strawberries into 4-6 wedges depending on size of strawberry.
Spread a generous spoonful of crème fraiche (or whipped double cream) over 6 of the discs, almond side facing up.
Arrange strawberry wedges onto top of crème fraiche. Top with any remaining crème fraiche.
If desired pipe melted plain chocolate in a zigzag pattern across the top of the remaining 6 discs. Place almond/chocolate side up onto to top of mixture and serve.