½ c. raspberries
¼ c. whipped cream cheese
1 Tbsp. honey
1 double pie crust recipe or 1¬ 14 oz. pre-made pie crust
1½ c. powdered sugar
10 raspberries for icing or 2 Tbsp. juiced raspberries
Tbsp. milk or water


Preheat oven to 400°. Place the raspberries and cream cheese in a bowl and using the back of a fork, mash the raspberries with the cream cheese, leaving some pieces. Roll the pie crust ¼-inch thick and using a heart shaped cookie cutter, cut out hearts. If you are using packaged pie crust just unroll and cut out shapes. Place one heart on a lightly floured work surface and top with 2 teaspoons of the cream cheese mixture in the very center leaving a ¼-inch border around the cut-out. Lightly dip your index finger into a cup of water and “brush” the border with the water. Top with another heart. Take the tines of a fork and gently press down the edges to adhere so the cream cheese mixture stays inside the heart pocket. Then with a toothpick, poke some holes at 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 10 raspberries, place in a strainer and press down to release raspberry juice into a bowl. There should be about 2 tablespoons of juice. Whisk in the milk and slowly pour in the powdered sugar and stir to make icing. Take a fork and drizzle the raspberry icing over the hearts.


Makes 10-11 tarts