Desserts:

Puff Pastry Sweetheart Tart

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Ingredients

1/2 package (17.3-ounce size) frozen puff pastry sheets (1 sheet)
3 tablespoons granulated sugar, divided
1 cup heavy whipping cream
1/2 cup confectioners' sugar
1/4 cup cocoa
1 tablespoon almond-flavored liqueur
1 cup fresh raspberries

Instructions

Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400 degrees.

Unfold pastry on lightly floured surface. Roll into 10-by-14-inch rectangle. Cut a piece of paper into a heart 7 inches long by 7 1/2 inches wide; use as a pattern to cut out 2 hearts. Cut 6 small hearts out of remaining dough. Place hearts on baking sheet. Sprinkle hearts with 2 tablespoons of the granulated sugar. Bake 15 minutes or until puffed and golden; cool on a wire rack.

(For a decorative touch: Before baking the pastry, with the tip of a small, sharp knife, crosshatch one of the large hearts to form 1/2-inch diamonds; small hearts can also be crosshatched.)

In a large bowl, with mixer at high speed, beat cream, confectioners' sugar, cocoa and liqueur until soft peaks form. Spread mixture over the undecorated heart, leaving a 1/2-inch border.

Arrange 1/3 cup of the raspberries over cocoa filling. Top with remaining heart, sugar side up. Place tart on a serving plate. In a blender container, place remaining 2/3 cup raspberries and remaining 1 tablespoon granulated sugar; blend until smooth. Spoon sauce around edge of plate; garnish plate with small hearts. Makes 2 to 4 servings.

Pepperidge Farms