Pepperidge Farm Puff Pastry Sweetheart Tart

Sweetheart Tart

Just perfect for a romantic dinner for two! Puff pastry hearts are filled with chocolate mousse, and topped with fresh raspberries and raspberry sauce.
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 15 minutes
  • cool: 10 minutes
  • total: 20 minutes
  • Serves: 4

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 3 tablespoons sugar
  • 1 cup heavy cream
  • 1/2 cup confectioners’ sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon almond flavored liqueur
  • 1 cup fresh raspberries

Directions

  1. Heat the oven to 400°F. Make a pattern by cutting a piece of paper into a heart shape, 7-inches long x 7 1/2-inches wide.

  2. Unfold the pastry sheet on lightly floured surface. Roll the pastry sheet into a 14- x 10-inch  rectangle. Use the pattern to cut out 2 hearts in the pastry sheet. Cut the remaining pastry into small hearts, using a small cookie cutter. Place the pastry hearts onto a baking sheet and sprinkle them with 2 tablespoons sugar.

  3. Bake the pastry hearts for 15 minutes or until they're golden brown. Remove the pastry hearts from the baking sheet and cool on a wire rack for 10 minutes.

  4. Using an electric mixer set on high speed, beat the cream, confectioners' sugar, cocoa and liqueur in a medium bowl until soft peaks form. Spread the chocolate mixture on 1 large pastry heart to within 1/2-inch of the edge.

  5. Arrange 1/3 cup of the raspberries on the chocolate mixture. Top with the remaining large pastry heart, sugar-side up. Place the tart on a serving plate. Place the remaining raspberries and remaining sugar in a blender. Cover and blend until the mixture is smooth. Spoon the sauce around the edge of the tart and garnish with the small pastry hearts.

  6. Recipe Note: For a decorative touch: Before baking the pastry, make criss-cross marks on 1 large heart, forming 1/2-inch diamonds with the tip of a small sharp knife (see photo). The small hearts can also be “criss-crossed," if desired.

Layered Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.

Comments

More Recipes