Raspberry Tart

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Do you have a recipe for a heart shaped tart?

Raspberry Tart

Pastry for double 9" pie crust
1 8-oz. pkg. cream cheese, softened
1/4 cup powdered sugar
1 14-oz. jar strawberry pie glaze
2 cups fresh raspberries
2 tsp. powdered sugar

Preheat oven to 400 degrees. Make a paper pattern for a heart shape, sized about 11" x 10". With paper pattern as a guide, cut crust into 2 heart shapes. Generously prick crust with fork, and flute the edges of the hearts.

Bake the heart crusts, one at a time, at 400 degrees for 9 to 12 minutes or until the crusts are light golden brown. Cool the crusts completely.

In small bowl, combine cream cheese and 1/4 cup powdered sugar; beat until smooth. Carefully place one cooled crust on serving plate and spread with cream cheese mixture.

Reserve 1/2 cup of the pie glaze. Spread remaining pie glaze over cream cheese mixture. Top with second crust, and spread reserved 1/2 cup glaze over the top crust. Arrange raspberries over the glaze and sprinkle with powdered sugar.

   

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