Preheat oven to 180C conventional or 160C fan-forced. Place tart tins on a large baking tray.
Whisk ricotta, 1 tablespoon sugar, cream, egg and rind until smooth. Pour ricotta mixture into tart shells. Bake for 14 minutes or until filling is just set. Cool on a wire rack.
Meanwhile, increase oven to 220C conventional or 200C fan-forced. Place strawberries, remaining sugar and vinegar in a small baking dish and toss to coat. Roast for 8 minutes or until strawberries have softened and sugar has dissolved. Transfer to a bowl and chill until cold.
Top tarts with strawberries and syrup. Serve immediately.