Recipe: Puff Pastry Sweetheart Tart (with cocoa whipped cream and raspberries)

PUFF PASTRY SWEETHEART TART

1/2 of a 17.3-ounce package Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
3 tablespoons granulated sugar, divided use
1 cup heavy (whipping) cream
1/2 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1 tablespoon almond-flavored liqueur
1 cup fresh raspberries

Thaw pastry sheet at room temperature for 30 minutes.

Preheat oven to 400 degrees F.

Unfold pastry on lightly floured surface. Roll into 10 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. With remaining dough, cut out 6 small hearts.

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.

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

Arrange 1/3 cup of the raspberries over cocoa filling. Top with remaining large heart, sugar side up. Place tart on a serving plate.

In a blender container, place remaining 2/3 cup raspberries and 1 tablespoon granulated sugar; blend until smooth. Spoon sauce around edge of plate; garnish plate with small hearts.

Makes 2-4 servings
Source: Pepperidge Farm