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Raspberry Cream Cheese Heart Tarts

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Print Recipe
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients  

  • 1/2 cup raspberries
  • 1/4 cup whipped cream cheese
  • 1 tablespoon honey
  • 1 14-ounce box refrigerated pie dough (2 sheets), thawed if frozen (you can substitute your favorite pie crust recipe for store-bought. Make enough for 2 crusts)
  • water

For Raspberry Icing:

  • 1 1/2 cups powdered sugar
  • 1/4 cup frozen raspberries, defrosted
  • 1 tablespoon milk or water

Instructions 

  • Preheat oven to 400 degrees.
  • 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.
  • Roll the pie crust 1/4 inch thick and using a 4-inch heart shaped cookie cutter, cut out hearts (or, if you are using packaged pie crust just unroll and cut out hearts).
  • Place one heart on a lightly floured work surface and place 2 tsp of the cream cheese mixture in the very center, leaving a 1/4″ border around the cut-out.
  • Lightly dip your index finger into a cup of water and “brush” the border with the water (this will allow the two sides of the heart to adhere to one another).
  • Top with another heart and take the tines of a fork and gently press down along the edges to adhere (making sure the cream cheese mixture stays inside the heart pocket). With a toothpick, poke some holes in the top of the heart to remove any air pockets.**
  • Place on a parchment or Silpat lined baking sheet and bake for 20 minutes or until golden.
  • While the hearts are baking, take the defrosted raspberries, place in a strainer and press down with the back of a spoon to release raspberry juice into a bowl — should be about 2 tablespoons of juice depending on how juicy the raspberries are. 
  • Whisk in the milk into the raspberry juice, then slowly pour in the powdered sugar to make icing.
  • When cool, take a spoon and spread the raspberry icing over the hearts.
  • Serve.
  • * You can use prepared Pie Crusts too such as Pillsbury or your favorite brand
  • ** To Freeze: place hearts on a cookie sheet and freeze for one hour. Remove hearts and place in a ziploc bag, label and freeze up to 3 months. When ready follow steps 7-11, adding an extra 3 minutes to the baking time.

Nutrition

Calories: 280kcal | Carbohydrates: 39g | Protein: 3g | Fat: 13g | Cholesterol: 5mg | Sodium: 310mg | Fiber: 1g | Sugar: 18g
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