Raspberry Cream Cheese Heart Tarts

These adorable heart-shaped tarts are a spin on Pop-Tarts, one of my childhood favorites. They're filled with raspberry cream cheese, which peeks through a little heart window in each tart.
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  • Level: Easy
  • Total: 1 hr 20 min (includes cooling time)
  • Active: 20 min
  • Yield: 10 to 11 tarts
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Ingredients

1/2 cup fresh raspberries

1/4 cup whipped cream cheese

1 tablespoon honey

One 14-ounce box refrigerated pie dough (2 sheets), thawed if frozen (see Cook's Note)

Flour, for dusting

Directions

Special equipment:
2 heart-shaped cookie cutters, one about 4 inches and one about 3/4 inch
  1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment or a silicone baking mat.
  2. Place the fresh raspberries, cream cheese and honey in a medium bowl. Using the back of a fork, mash the raspberries with the cream cheese, leaving some pieces of raspberry intact. Set aside.
  3. Unroll the pie dough. (If using homemade dough, roll 1/4 inch thick.) Using a 4-inch heart-shaped cookie cutter, stamp out 20 to 22 hearts.
  4. Arrange half of the hearts on a lightly floured work surface (these are the bottom crusts). Set aside the remaining hearts (these are the top crusts). Place 2 teaspoons of the raspberry cream cheese in the center of each bottom crust, leaving a 1/4-inch border around the edge.
  5. Cut a heart, with a 3/4-inch cutter, out of the center of each top crust. Reserve and bake the smaller hearts along with the tarts, if desired.
  6. Lightly dip your index finger into a cup of water and "brush" the border of a bottom crust. Top with a top crust and gently crimp the edges shut with the tines of a fork. Repeat with the remaining crusts.
  7. Place the tarts and the reserved hearts on the prepared baking sheet and bake until golden, about 20 minutes. Remove from the oven and let cool on a wire rack.

Cook’s Note

You can substitute your favorite pie crust recipe for store-bought. Make enough for 2 crusts. To freeze: Place the unbaked tarts on a baking sheet and freeze for 1 hour. Transfer the tarts to a resealable bag, label and freeze for up to 3 months. When ready to bake, proceed with step 6 and add 3 minutes to the baking time.