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Raspberry cream cheese heart tarts

SERVINGS
Makes 10 tarts Servings
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SERVINGS
Makes 10 tarts Servings
RATE THIS RECIPE
(0)

Ingredients

For tarts
  • 1/2 cup fresh or defrosted frozen raspberries
  • 1/4 cup whipped cream cheese
  • 1 tablespoon honey or agave nectar
  • 1 tablespoon double pie crust (recipe follows) or one
For icing
  • 1/2 cup fresh or defrosted frozen raspberries
  • 1/4 cup whipped cream cheese
  • 1 tablespoon honey or agave nectar
  • 1 tablespoon double pie crust (recipe follows) or one
  • 10 fresh or defrosted frozen raspberries
  • 1 tablespoon milk or water
  • 5 1/2 cup powdered sugar

Preparation

Baking Directions:

1.

Place the raspberries, cream cheese, and honey in a bowl.

Using the back of a fork, mash the raspberries with the cream cheese, leaving some pieces of raspberry intact.

2.

Roll out the pie crust to ¼ inch thick and, using a heart-shaped cookie cutter about the size of your fist, cut out about 20 heart shapes.

3.

Place 1 heart on a lightly floured work surface and place 2 teaspoons of the cream cheese mixture in the center, leaving a ¼-inch border.

4.

Lightly dip your index finger into a cup of water and "brush" the border with water.

This will allow the 2 sides of the heart to adhere to each other.

5.

Top with another cutout heart.

With the tines of a fork, gently press down along the edges to adhere the 2 sides, making sure not to press so hard that the cream cheese mixture goes beyond the boundary of the pastry heart.

With a toothpick, poke some holes in the top of the heart to remove any air pockets.

6.

Repeat to make the rest of the heart tarts.

7.

Preheat the oven to 400°F.

8.

Place the tarts on a parchment- or Silpat lined baking sheet and bake for 20 minutes, or until golden.

Set the tarts aside to cool.

9.

While the hearts are baking, make the icing.

Place the raspberries in a strainer and press down with the back of a spoon to release the raspberry juice into a bowl.

You should have about 2 tablespoons of juice.

10.

Whisk in the milk and slowly whisk in the powdered sugar.

11.

When the tarts are cool, use a spoon to spread the raspberry icing over the hearts and serve.

to Freeze: After step 6, place the hearts on a baking sheet and freeze for 1 hour.

Place the hearts in a zip-top bag, label, and freeze for up to 3 months.

To bake, start at step 7, adding an extra 3 minutes to the baking time.