Preheat your oven to 400 degrees. This initial step ensures that your tarts bake evenly and achieve a golden crust.
Gather your ingredients. In a medium bowl, combine raspberries, cream cheese, and honey. Using the back of a fork, mash the raspberries slightly, ensuring some pieces remain intact for texture.
Roll out the refrigerated pie dough on a lightly floured surface until it’s about ¼ inch thick. Using a 4-inch heart-shaped cookie cutter, cut out hearts from the dough. If you’re using packaged dough, simply unroll it and cut out shapes.
Place one heart on the floured surface and spoon about 2 teaspoons of the cream cheese mixture into the center, making sure to leave a ¼ inch border around the edges.
Dip your index finger into a cup of water and lightly brush the edges of the heart. This will help seal the tarts when you layer them.
Top with another heart cut-out and gently press the edges together with your fingers. Then, take the tines of a fork and press down along the edges to secure the filling inside.
To avoid air pockets, poke a few small holes in the top of each heart with a toothpick. This step is essential for proper baking.
Arrange the tarts on a parchment-lined baking sheet and place them in the preheated oven. Bake for about 20 minutes, or until the edges are golden brown and the tarts are puffy.
While the tarts are baking, prepare the icing. Place the defrosted raspberries in a strainer and press down with the back of a spoon to extract raspberry juice. You should gather about 2 tablespoons of juice. Whisk in the milk and slowly incorporate the powdered sugar until smooth.
Once the tarts have cooled, take a spoon and spread the raspberry icing over each heart. This final touch adds sweetness and a beautifully glossy finish.
Serve the tarts warm or at room temperature, and watch your friends and family enjoy each lovely bite!
