Preheat the oven to 350°F (175°C). Line a mini muffin tin with paper liners.

In a bowl, cream together the butter and granulated sugar until light and fluffy. Add vanilla extract and mix well.

Gradually add the flour and mix until a dough forms. Fold in the mini chocolate chips.

Scoop small portions of the dough into the prepared muffin tin. Press down lightly to form mini tart shells.

Bake for 12-15 minutes or until golden brown. Let cool completely.

In another bowl, beat the cream cheese, powdered sugar, and heavy cream until smooth. Fold in the diced strawberries and lemon zest.

Fill the cooled mini tart shells with the cream cheese mixture. Garnish with additional strawberries or chocolate chips if desired.

Chill in the refrigerator for at least 30 minutes before serving.