This post has been sponsored by Stahlbush Island Farms. Thank you for supporting the brands that support me.
A day for love and paper crafts and purple and pink and heart shaped desserts and pasta? Yeah, you could say I’m in. It’s also teasingly close to my birthday so I’ve always had a connection to this holiday. It’s dead winter, and we all need some fresh flowers in a vase, with a bowl full of candy hearts to get us through.
So today I’m bringing a cute little recipe. Little heart shaped tarts that are filled with the sweetest raspberry filling imaginable. Of course, decorated to the max which you could skip if you are more of the grinch of valentine’s day.
The crust is flaky but more of a traditional tart dough as compared to a pie crust. So, it has a more tender crumb. The instructions say to use your food processor. I like to split the dough into two sessions because my food processor isn’t big enough to comfortably fit 3 cups of flour. You could also do this in a standing mixer with the whisk attachment, but it might take a little longer.
The filling is made from one bag of Stahlbush Island Farms frozen raspberries. I don’t think you can truly understand just how bright and fresh they are right from the bag. It’s so pigmented that you can truly tell that they were frozen almost immediately after picking. So, all we really need is some sugar and a little fresh lemon juice. The raspberries do the rest, really. Thickened with a quick slurry and set off to come to room temperature as the dough rests in the fridge.
The royal icing is easy to make ahead too. Just keep it in the piping bag or zip lock until ready to use. I also think using a lavender food coloring would make it so cute too.
Then the fun starts, a cute heart shaped cookie cutter and a whisk of egg wash later, you’re putting the little tarts into a preheated oven.
I hope you know how much I love you. How much I appreciate all you’ve done for me. Thank you for being here, for reading, for commenting, for following. I’m so very grateful and I wish I could drop these off at each and every one of your front doors.
Heart Shaped Raspberry Tarts
Soft and chewy raspberry tarts are perfect for gifting.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 24 1x
Ingredients
For the crust,
3 cups all purpose flour
2/3 cup powdered sugar
Pinch of salt
1 cup butter, chilled and cubed
½ cup plus 1 tbsp cream
2 egg yolks
1 teaspoon vanilla extract
For the filling,
1 bag Stahlbush frozen raspberries
Juice of 1 lemon
½ cup sugar
2 tablespoons corn starch plus 2 tablespoons water for slurry
For the frosting,
1 egg white
1 cup powdered sugar
1 drop pink food coloring
egg yolk and 1 tablespoon cream for egg wash
Instructions
In a food processor, pulse the flour, powdered sugar, and salt together. Add in the butter cubes and pulse 7 times. Add in the cream and egg yolks and mix on low until a crumbly dough appears. Turn out onto a clean work surface and kneed into a disk. Wrap in plastic wrap and place in the fridge to chill for 1 hour.
For the filling, Add the raspberries, sugar, and lemon juice into a medium saucepan over medium heat. Cook for about 5 minutes until warm and simmering. Mix the corn starch and water to make a slurry. Add to the raspberry sauce and mix continuously until bubbly and thickened. Set aside to cool.
Preheat the oven to 400 degrees.
Roll out the dough into 1/8th inch. With a heart shaped cookie cutter, cut out the shapes and place on a lined baking sheet 1 inch apart. Gather the dough pieces and roll out again to make more heat shapes.
To assemble, fill one hearts with about 2 tablespoons of raspberry filling. With the egg wash, line the edges, top with another heart and press against the edges to assemble. Using a fork, press in a few dimples. Brush the tops with egg wash.
Place in the preheated oven for 15-18 minutes until just golden.
In a standing mixer, whisk the powdered sugar and egg white together until it holds its shape when drizzling on itself but will eventually melt in, about 5 minutes.
Once cooled, drizzle the hearts with frosting and top with sprinkles. Let set overnight to harden.
Notes
Keeps well for up to 3 days, covered at room temperature.
Can’t get over how cute these tarts are! My bday was same day as Super Bowl so I didn’t get to do much baking but I definitely will be making these this weekend. Side note I just love how you have the scale buttons on your recipes. So nice I don’t have to math haha!! Thank you for the lovely recipes as usual!
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