Ingredients Jump to Instructions ↓

  1. 1 (15-ounce) package refrigerated piecrusts

  2. 1 egg white, lightly beaten

  3. 2 tablespoons granulated sugar

  4. 1 (3-ounce) package cream cheese, softened

  5. 1/4 cup powdered sugar

  6. 2 tablespoons butter, softened

  7. 1/2 teaspoon almond extract

  8. 1/2 (10-ounce) jar seedless raspberry preserves or strawberry jam

  9. 1/2 cup white chocolate morsels

  10. 1 tablespoon butter

  11. Red sparkling sugar

Instructions Jump to Ingredients ↑

  1. Unfold piecrusts on a lightly floured surface, and roll to press out fold lines. Cut with a 2-inch heart-shaped cookie cutter. Reroll remaining dough, and repeat procedure. (There should be a total of 46 pastry hearts.) Brush 1 side of each pastry heart with egg white, and sprinkle evenly with granulated sugar. Place pastry hearts on 2 ungreased baking sheets.

  2. Bake at 400° for 7 to 8 minutes or until lightly browned. Remove hearts to wire racks, and let cool.

  3. Stir together cream cheese, powdered sugar, 2 tablespoons butter, and almond extract until blended.

  4. Spread cream cheese mixture evenly on unsugared sides of half the hearts; spread about 1/2 teaspoon preserves over mixture. Top with remaining hearts, unsugared sides down.

  5. Microwave white chocolate morsels and 1 tablespoon butter in a glass bowl at HIGH 1 minute or until melted. Stir until smooth. Place mixture in a small heavy-duty zip-top bag; seal bag. Snip a tiny hole in 1 corner of bag, and drizzle over tarts. Let cool completely; sprinkle with red sparkling sugar, if desired. Place in candy boxes, if desired.


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