Valentine’s Day isn’t just for lovers anymore. It’s evolved to where we’re encouraged to also show those closest to us how much we care. That might include your mom and dad, brothers and sisters, and sometimes your best girlfriend or even your pet. But don’t forget the ‘littlest Valentines’ living under your roof – aka the kids! They’ll greatly appreciate even a small gesture of how much you love them. This recipe for Chocolate-Raspberry Heart Tarts is a perfect Valentine’s Day breakfast or after-school treat for your rug rats. It’s so easy to make and you can change-up the ingredients to reflect your favorite flavor combinations.
I love the combination of chocolate and raspberry, so I used my favorite raspberry preserves and a new chocolate spread product from Hershey’s. But you could use peanut butter and jelly, banana and chocolate, or just about any flavor combo that your kids will love. And if you go the non-chocolate route, like peanut butter and banana, you could even share a heart tart with your furry, four-legged kids. My four pugs LOVE banana and peanut butter, so I’m going to make one special heart tart for them to share (remembering portion control for my svelte puggies!). That comes down to one heart chamber per pug!
Use a heart-shaped cookie cutter (about 3.5- to 4-inches wide) to cut out your hearts from store-bought pie crust. Arrange them on a parchment paper-lined baking sheet.
Put 1 level teaspoon each of preserves and chocolate spread in the center of each heart. Don’t overfill, or the contents will just burst out during the baking process giving your heart tart a heart attack. Not pretty. Use egg wash to seal the hearts, and crimp the edges with a fork. Brush the egg wash on top of each heart and sprinkle with turbinado sugar.
Bake for about 16 minutes or until golden brown and puffy. Remove from oven and let cool slightly before serving. What a great way for you and your kids to start off Valentine’s Day!
Influencer Disclosure: I was given a free sample of Hershey’s spreads chocolate because I’m a Klout influencer. I am under no obligation to receive this sample or talk about this company. I get no additional benefits for talking about this product or company. All opinions about this product are 100% my own.
Preheat oven to 400 F degrees. Line a baking sheet with parchment paper; set aside.
Beat the egg in a small bowl. Unroll 2 sheets of store-bought pie dough. Using a 3.5-inch heart cookie cutter, cut out about 8 heart shapes from each sheet of pie dough.
Arrange half of the hearts on the prepared baking sheet. Fill the center of each heart with 1 level teaspoon of raspberry preserves and 1 level teaspoon of chocolate spread.
Moisten the edges of the remaining hearts with the beaten egg. Align each heart on top of a heart on the baking sheet. Press firmly around all edges to seal the fillings inside each tart. Crimp the edges with a fork.
Brush the tops with the remaining egg and sprinkle generously with turbinado sugar.
Bake until golden brown and puffed, about 16 to 18 minutes. Do not overbake or the turbinado sugar will burn.
Let cool slightly before serving.