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Puff Pastry Sweetheart Tart

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Puff Pastry Sweetheart Tart

Author: Chef

Time:

N/A

Difficulty:

N/A

Serving Size:

Servings: 4

Ingredients:

1/2 (17.3-ounce) package Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
3 tablespoons granulated sugar, divided
1 cup heavy (whipping) cream
1/2 cup confectioners' sugar
1/4 cup cocoa
1 tablespoon almond-flavored liqueur
1 cup fresh raspberries

Instructions:

1. Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400ºF.

2. Unfold pastry on lightly floured surface. Roll into 10 × 14-inch rectangle. Cut a piece of paper into a heart 7 inches long by 7-1/2 inches wide; use as a pattern to cut out 2 hearts. With remaining dough, cut out 6 small hearts. Place hearts on baking sheet. Sprinkle hearts with 2 tablespoons of the granulated sugar. Bake 15 minutes or until puffed and golden; cool on a wire rack.

3. In a large bowl, with mixer at high speed, beat cream, confectioners' sugar, cocoa and liqueur until soft peaks form. Spread mixture over the undecorated large heart, leaving a 1/2-inch border.

4. Arrange 1/3 cup of the raspberries over cocoa filling. Top with remaining heart, sugar side up. Place tart on a serving plate. In a blender container, place remaining 2/3 cup raspberries and 1 tablespoon granulated sugar; blend until smooth. Spoon sauce around edge of plate; garnish plate with small hearts.

YIELD: 2 to 4 servings

Preparation Time: 20 minutes
Bake Time: 15 minutes

Notes: Thaw Time: 30 minutes

Decorative Touch: Before baking the pastry, with the tip of a small, sharp knife, "cross hatch" one of the large hearts to form 1/2-inch diamonds; small hearts can also be "cross hatched."

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