1/2 cup + 10 raspberries
1/4 cup whipped cream cheese
1 tbsp. honey
1 pkg. (14 oz.) refrigerated pie crust
1 tbsp. milk
1 1/2 cups powdered sugar
1. Pre-heat oven to 400 degrees. In a bowl mash 1/2 cup raspberries, cream cheese and honey.
2. Unroll pie crusts and cut out 20 heart shapes (or whatever shape fits your occasion). Top 10 hearts with raspberry mixture, leaving a 1/4" border. Lightly brush the borders with water. Cover with remaining hearts.
3. Using a fork, gently press down on edges to seal. With a toothpick, poke holes in each tart. Place tarts on parchment-lined baking sheets. Bake for 20 minutes.
4. Place 10 remaining raspberries in a strainer set over a bowl. Press down on them to release the juice. Whisk in milk and powdered sugar until icing is smooth. Spread on cooled tarts.
Notes: I've also made these with lingonberries, and I'm sure they'd be great with other berries as well. They make a yummy breakfast, kind of like a homemade Pop Tart! The recipe says it makes 10 tarts but if you wad up and roll out the leftover pie dough, you can get up to 18 tarts, though I suppose that also depends on how big of a cookie cutter you're using. If you're up for a challenge, you can make your own pie dough and they turn out equally as delicious!
Recipe Origination: Catherine McCord's cookbook "Weelicious"
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