Food Friday Featuring: Raspberry Cream Cheese Heart Tarts
Valentine’s Day is just around the corner which means our home is starting to take on a pinkish and redish hue thanks to all of the crafts, cookies and projects my girls and I have been working on. Catherine from one of our favorite recipe sites, Weelicious, recently posted this fantastic recipe for Raspberry Cream Cheese Heart Tarts and we just had to share it with you all.
Putting a spin on Pop Tarts, one of my childhood favorites, I came up with the idea of these homemade Heart Tarts. Filled with fresh raspberries and a pink icing that’s made with the juice from the raspberries instead of food coloring, if Pop Tarts had actually been made this way, my mom would have probably allowed me to eat them more often as a kid.
Aren’t they adorable?
Recipe makes 10-11 Heart Tarts
1/2 Cup Raspberries
1/4 Cup Whipped Cream Cheese
1 Tbsp Honey
1 Double Pie Crust Recipe or 1 14 oz Pre-Made Pie Crust*
1 1/2 Cups Powdered Sugar
10 Raspberries for Icing or 2 Tbsp Juiced Raspberries
1 Tbsp Milk or Water
1. Preheat oven to 400 degrees.
2. 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.
3. Roll the pie crust 1/4 inch thick and using a heart shaped cookie cutter (my heart cookie cutter is about the size of my fist), cut out hearts (or, if you are using packaged pie crust just unroll and cut out hearts).
4. 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.
5. 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).
6. 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.**
7. Place on a parchment or Silpat lined baking sheet and bake for 20 minutes or until golden.
8. While the hearts are baking, take 10 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 tbsp of juice depending on how juicy the raspberries are.
9. Whisk in the milk and slowly pour in the powdered sugar to make icing.
10. Take a fork and drizzle the raspberry icing over the hearts.
* 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.