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Sweetheart Tart

Sweetheart Tart

5 2

Just perfect for a romantic dinner for two! Puff pastry hearts are filled with chocolate mousse, and topped with fresh raspberries and raspberry sauce.

serves 4 people

Ingredients

cost per recipe: $6.94

The price is determined by the national average.

  • 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

view nutrition info

How to Make It

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. 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. 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. 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. 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.
Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Recipe Tips

  • 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.

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Made With
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

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Ratings & Reviews

(2)
  • ckluzniak

    February 15, 2006

    Sweetheart Tart

    WOW....... yummy and wonderful presentation. Lots of ahhhh's and ou'sss have to try it to one and all.

    Was this helpful?

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  • janism

    February 15, 2006

    Sweetheart Tart

    Will make this recipe for senior citizens with a small twist, we use cooked dried apricots and sprinkle it with butter, sugar and cinnamon.

    Was this helpful?

    (0) (0)

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