Ingredients
- 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
- 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.