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Raspberry Cream Cheese Heart Tarts

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)!

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6
Calories: 280 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  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 4-inch heart shaped cookie cutter, 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 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. 
  9. Whisk in the milk into the raspberry juice, then slowly pour in the powdered sugar to make icing.
  10. When cool, take a spoon and spread the raspberry icing over the hearts.
  11. 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

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

% 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.