Raspberries & Cream Heart Tarts

Raspberry-Vanilla Jam:

• 170g raspberries
• ½ cup granulated sugar
• 2 teaspoons fresh lemon juice
• 1 teaspoon vanilla extract

Dough:

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• ½ teaspoon salt
• ¾ cup cold unsalted butter, cubed
• 115g cold cream cheese, cubed
• 4-6 tablespoons ice water, as needed

Cream Filling:

• 115g cream cheese, softened
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Assembly & Glaze:

• 1 egg, beaten
• ½ cup powdered sugar
• 1-2 teaspoons milk or cream
• Sprinkles, for topping

Start by making the raspberry-vanilla jam. In the Cast Iron 20cm Shallow Heart Casserole, combine raspberries, sugar, and lemon juice, gently smashing the raspberries with a spatula into the sugar. Simmer over medium heat, stirring often, until the mixture thickens and the berries break down, about 3 to 4 minutes. You’ll know it’s ready when the bubbles have transformed from smaller, foamy bubbles to larger ones, and when a spatula runs along the bottom of the cocotte, leaving a clean line. Remove from the heat, stir in the vanilla, and let cool while you prepare the dough.

To make the dough, combine the flour, sugar, and salt in a food processor. Add the cold butter and the cold cubed cream cheese and pulse until the mixture resembles coarse crumbs. Drizzle in the ice water, one tablespoon at a time, and pulse just until the dough begins to come together; add more water, 1 tablespoon at a time, as needed. Shape the dough into 2 small discs, then wrap tightly in plastic wrap and refrigerate for 1 hour or overnight.

When you are ready to make the tarts, prepare the cream filling by whisking softened cream cheese with powdered sugar and vanilla.

On a lightly floured surface, roll out the chilled dough to about ⅛ inch thick. Use a heart-shaped cookie cutter to cut out an even number of hearts. Arrange half on a parchment-lined baking sheet, then spoon cream filling and raspberry jam into the centre of each. Brush the edges lightly with egg wash, top with the remaining hearts, and press the edges with a fork to seal.

Chill the assembled tarts for 10 to 15 minutes to help them hold their shape, while you preheat the oven to 190°C.

Remove the tarts from the refrigerator. Brush the tops with egg wash and bake for 16 to 18 minutes, until golden brown. Let them cool completely before glazing.

To finish, whisk together the powdered sugar and milk until smooth. Drizzle or spread the glaze over the cooled tarts, then top with an assortment of sprinkles for a romantic touch.