Valentine’s Day is a fabulous excuse to bake to your hearts content, from pink sprinkle cookies to red velvet cupcakes to chocolate truffles to strawberry pies. What better way to say ‘I love you!’ than with a homemade sweet treat! One of our favorite activities to do as a family is bake, and so we’ve had fun this month making all kinds of desserts. We even decorated Valentine’s Day cookies with C’s preschool class at a local bakery a couple of weeks ago, and the kids had a ball. They frosted X’s O’s, and hearts with pink and red icing and then covered the cookies in sugary sprinkles and conversation heart candies – yum!
We decided to make rich chocolate brownies on Valentine’s Day, and so I thought a lighter treat would be perfect for this past weekend. While perusing our favorite Weelicious for some healthy lunch ideas for the boys, I spotted a raspberry cream cheese tart recipe that fit the bill – what’s not to love about individual heart tarts? I made a couple small modifications to the recipe, and they turned out beautifully! Here is the recipe, and I hope you enjoy them as much as we have!
- 1/2 cup raspberries
- 1/4 cup whipped cream cheese
- 1 tablespoon honey
- 2 packages of puff pastry or 1 double pie crust
- 1/2 cup powdered sugar
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment paper or a silpat.
2. Place the raspberries, cream cheese and honey in a small mixing bowl. Using a fork, gently mash the raspberries and mix them with the cream cheese and honey.
3. Roll the puff pastry (or pie crust) 1/4 inch thick. Use a large heart-shaped cookie cutter to cut out hearts. You need two hearts per tart.
4. Set half of the hearts on a lightly floured work surface. Place 1-2 teaspoons of the raspberry and cream cheese mixture in the center of each heart (*you can add more or less of the raspberry cream cheese mixture depending upon how big your tarts are). Be sure to leave a 1/4″ border around the cut-out.
5. Next, brush the border of the hearts with the water, and then gently top each with another heart. Use a fork to press down along the edges sealing the tarts shut. With a toothpick, poke a few holes in the top of each tart so the air can escape when they bake.
7. Transfer the tarts to the baking sheet, and bake them for about 20 minutes or until golden brown.
8. After the tarts have cooled, dust them with powdered sugar and enjoy!