Raspberry Cream Cheese Heart Tarts

Are you moms out there fans of the fabulous Catherine McCord and her famous kid-friendly food site Weelicious? Even if you’re not a mother, her website is amazing for simple, clever, and fast recipes. After stumbling across her raspberry cream cheese heart tarts, I was smitten with the idea and decided to put my own little spin on them. They take just 30 minutes to make from start to finish, are sweet but not too sweet, and just the perfect little treat.

{I added an egg wash to the tops of the hearts to make them golden brown, and dusted with colored sanding sugar after baking in lieu of the homemade frosting called for in the recipe…that would have been amazing too but I didn’t have any powdered sugar for it!}

Just a Tip!

Difficulty: Very Easy

Budget: Cheap

Estimated Time: Under 30 minutes

You Will Need...

Frozen Pie Crust (2)
Fresh or Frozen Raspberries
Whipped Cream Cheese
Honey
1 large egg
Red and Pink Sanding Sugar
Heart Shaped Cookie Cutters

Instructions

# 1

In a medium bowl, mash together 1/2 a cup of raspberries with 1/4 cup of whipped cream cheese, and 1 tablespoon of honey

# 2

Cut the pie crusts with the heart shaped cutters. Cut about 20. Fill 10 of the hearts with about 2 teaspoons of the raspberry filling (make sure you are cutting large enough heart shapes to have room for the filling)

# 3

Press the remaining pie hearts on top of the ones you have filled, so they press together. Use a fork to lightly indent the edges and press down. Brush with a little egg wash and bake for 15-20 minutes in a 400 degree oven. Sprinkle all over with sanding sugar when done!