Raspberries & Cream Heart Tarts

These charming heart-shaped pop tarts feel like a love letter baked into pastry. It starts with a quick raspberry-vanilla jam, bubbling away in Shallow Heart Cocotte until it turns jewel-bright and fragrant. The jam is tucked into buttery, cream-cheese pastry with a creamy vanilla filling, then baked until puffed, golden, and irresistibly flaky. Once cooled, they’re draped in a soft glaze and dusted with sprinkles – sweet, nostalgic, and just a touch magical. Perfect for Valentine’s Day, a cozy brunch, or any moment that deserves something made with love.

Raspberry-Vanilla Jam:

1 6-oz pack raspberries

½ cup granulated sugar

2 teaspoons fresh lemon juice

1 teaspoon vanilla extract

Dough:

2 cups all purpose flour

2 tablespoons granulated sugar

½ teaspoon salt

¾ cup cold unsalted butter, cubed

4 oz cold cream cheese, cubed

4-6 tablespoons ice water, as needed

Cream Filling:

4 oz cream cheese, softened

3 tablespoons powdered sugar

1 teaspoon vanilla extract

Assembly & Glaze:

1 egg, beaten

½ cup powdered sugar

1-2 teaspoons milk or cream

Sprinkles, for topping

Start by making the raspberry-vanilla jam. In the 1.25 qt. Shallow Heart Cocotte, combine raspberries, sugar, and lemon juice, gently smashing the raspberries into the sugar with a spatula. Simmer over medium heat, stirring often, until the mixture thickens and the berries break down, about 3 to 4 minutes. You’ll know it’s ready when the bubbles have transformed from a smaller, foam-like consistency to larger bubbles, and a spatula run across the bottom of the cocotte creates a clean line. Remove from heat, stir in the vanilla, and let cool while you prepare the dough.

To make the dough, combine the flour, sugar, and salt in a food processor. Add the cold butter and 4 oz of the cold cubed cream cheese and pulse until the mixture resembles coarse crumbs. Drizzle in the ice water, one tablespoon at a time, and pulse just until the dough begins to come together, adding more water 1 tablespoon at a time, as needed. Shape the dough into 2 small discs, then wrap tightly in plastic wrap and rest in the refrigerator for 1 hour or overnight.

When you are ready to make the tarts, prepare the cream filling by whisking softened cream cheese with powdered sugar and vanilla.

On a lightly floured surface, roll out the chilled dough until it is about ⅛ inch thick. Use a heart-shaped cookie cutter to cut out an even number of hearts. Arrange half on a parchment-lined baking sheet, then spoon cream filling and raspberry jam into the center of each. Brush the edges lightly with egg wash, top with the remaining hearts, and press the edges with a fork to seal.

Chill the assembled tarts for 10 to 15 minutes to help them hold their shape, while you pre-heat the oven to 375°F.

Remove the tarts from the refrigerator. Brush the tops with egg wash and bake for 16 to 18 minutes, until golden brown. Let them cool completely before glazing.

To finish, whisk together the powdered sugar and milk until smooth. Drizzle or spread the glaze over the cooled tarts, then top with an assortment of sprinkles for a romantic touch.