Name: Raspberry Cream Cheese Heart Tarts
Prep time: 5 min
Cook time: 1 h 20 min
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 0.5 cup raspberries; 0.25 cup whipped cream cheese; 1 tbsp honey; 1 box pie dough; water; 1.5 cups powdered sugar; 0.25 cup frozen raspberries; 1 tbsp milk or water

Raspberry Cream Cheese Heart Tarts cover

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Raspberry Cream Cheese Heart Tarts

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Ingredients

Warning0 allergens identified

Raspberry Cream Cheese Heart Tarts

½ cup raspberries

¼ cup whipped cream cheese

1 tbsp honey

1 box 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 ½ cups powdered sugar

¼ cup frozen raspberriesdefrosted

1 tbsp milk or water

Instructions

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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.

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Tips & Tricks (5)

Chill Dough Between Steps ❄️
Refrigerate pie dough for 15-20 minutes after cutting heart shapes to prevent shrinking during baking and ensure crisp, defined edges.
Extract Maximum Raspberry Juice 🫐
Thaw frozen raspberries completely and press them through a fine-mesh strainer to collect pure juice for natural pink icing without any pulp or cloudiness.
Seal Edges Properly 🔗
Use a fork to firmly press and seal the tart edges together, then brush with milk or water for a golden, bonded finish that prevents filling leakage.
Balance Tartness with Sweetness 🍯
Add honey to the raspberry filling mixture to complement the tartness of fresh raspberries and create a perfectly balanced, complex flavor profile.
Cool Before Icing ⏱️
Allow baked tarts to cool for 5-10 minutes on a wire rack before applying the whipped cream cheese icing so it sets properly without melting.