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.