For the tartlet bases: Preheat the oven to 390 degrees F (350 degrees F for a convection oven).
Dust a work surface with half of the superfine sugar and roll out the pastry to a landscape rectangle (roughly 8 inches by 6 inches). Dust with the remaining superfine sugar and roll over with the rolling pin to press in the sugar. Tightly roll the pastry starting from the longer horizontal side. Cut the roll into 6 same-sized pieces just over 1 inch wide each. Take one piece and roll it out with a rolling pin until large enough to cover the inside of a muffin cup in a 6-cup nonstick muffin pan. Use your thumb to line the inside base and sides of the muffin cup. Repeat with the rest of the spirals.
Prick the base of each with a fork, line each with a small round of parchment paper and add pie weights or beans. Bake for 20 minutes with the weights, then remove and return the pan to the oven for the centers to bake until lightly golden and cooked through (check the bases by lifting them out of the cups), a further 10 to 15 minutes. Remove from the muffin cups immediately (otherwise they caramelize and stick) and leave to cool on a wire rack completely before decorating.
For the cream cheese frosting: Using electric beaters, beat together the confectioners' sugar and butter until light and fluffy, about 2 minutes. Beat in the cream cheese until well blended.