Raspberry Cream Cheese Heart Tarts
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Raspberry Cream Cheese Heart Tarts
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Raspberry Cream Cheese Heart Tarts are just what you want if you are looking for a perfectly fun and easy recipe to make with your kids for Valentine's Day (or any time of the year for that matter)!
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Ingredients
- 1/2 cup raspberries
- 1/4 cup whipped cream cheese
- 1 tablespoon honey
- 1 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
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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.
Notes
- * 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.
- * 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 Information
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Calories
280kcal
(14%)
Carbohydrates
39g
(13%)
Protein
3g
(6%)
Fat
13g
(20%)
Cholesterol
5mg
(2%)
Sodium
310mg
(13%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Cholesterol | 5mg | 2% |
| Sodium | 310mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
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