Breakfast/ Desserts/ Snacks & Candies

Remember your ‘Little Valentines’ with Chocolate-Raspberry Heart Tarts

chocolate-raspberry heart tarts

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.

Hershey's spreads chocolate and Bonne Maman raspberry preserves

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!

chocolate-raspberry heart tarts

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.

fill the center of each chocolate-raspberry heart tart

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.

let the chocolate-raspberry heart tarts cool slightly before serving

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.

Chocolate-Raspberry Heart Tarts

Rating: 51

Cook Time: 16 minutes

Yield: 8 servings

Chocolate-Raspberry Heart Tarts


2 sheets refrigerated pie dough, room temperature
1 egg
turbinado sugar


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.


  • Elizabeth Comiskey
    February 13, 2014 at 7:28 pm

    WOW! I wish I could reach through my computer and take a bite!

  • MCM Mama
    February 13, 2014 at 8:22 pm

    Yum! Want to come over and bake for me? ’cause mine wouldn’t end up edible, sigh.


  • Divya P
    February 13, 2014 at 8:33 pm

    The heart shaped dessert looks cute and delicious.

  • MommyMafiaMIAMI
    February 13, 2014 at 8:36 pm

    What a perfect treat for Valentine’s Day!

  • Holly
    February 14, 2014 at 12:05 pm

    These look great but I can’t handle fruit and chocolate together. I know I’m weird. I can’t do mint and chocolate together either. 🙂

    • Harvey Morris
      February 14, 2014 at 12:08 pm

      I get that. I’m like that with coffee; don’t put chocolate or alcohol in my java, please! The great thing about this recipe is you can customize it with what you like, including making it a single ingredient recipe. You could even turn this into a savory meal option for kids by filling it with sloppy joes.

      • Holly
        February 14, 2014 at 12:47 pm

        The CRAZY thing is, me and the kids are eating sloppy joes right now.
        When I tell people about my weird aversion to mint and chocolate they think I’m crazy. 🙂 Finally, someone who gets me. 🙂

  • Geri C
    February 15, 2014 at 12:46 am

    How cute are these!?! You have some really fabulous recipes here, will definitely find my way back when I need some ideas! Stopping by from #SITSBlogging!

  • Diane | AnExtraordinaryDay
    February 20, 2014 at 5:15 pm

    Deeeelish!! The next time I make my heart hand pies….I’m going to make them this way! I’m a huge fan of chocolate and raspberry. Yum!!!

  • Leave a Reply