RASPBERRY CREAM CHEESE TARTS
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Unroll pie crusts, and using a large heart-shaped cookie cutter, cut out 20 heart shapes.
Top 10 hearts with 2 tsp. each of the raspberry mixture, leaving a 1/4 inch border. Lightly brush the borders with water. Cover with remaining hearts.
Meanwhile, place 10 remaining raspberries in a strainer set over a bowl. Press down on raspberries to release the juice. Whisk in milk and powdered sugar until icing is smooth. Spread on cooled tarts.