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)! 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.

Author: Weelicious

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 25 minutes

Servings: 6 servings

Calories: 528 kcal per serving

Ingredients

½ cup - raspberries
¼ cup - whipped cream cheese
1 tbsp - honey
1 box - pie dough
water
1 ½ cups - powdered sugar
¼ cup - frozen raspberries
1 tbsp - 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.

Nutrition