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Prep 1 hr
Cook 10 mins
This Taste of Home recipe was created by Sarah Vasques of Milford, New Hampshire. Besides cutting the pastry into hearts, other cute shapes could be used for different holidays.
- 3⁄4 cup sugar, divided
- 3 tablespoons cornstarch
- 1⁄4 teaspoon salt
- 6 egg yolks, beaten
- 1 1⁄2 cups milk
- 1⁄2-1 teaspoon rum extract
- 1⁄2 teaspoon vanilla extract
- 1 1⁄2 cups heavy whipping cream
- 2 (17 1/3 ounce) packages frozen puff pastry, thawed
- 1 (12 ounce) jar seedless raspberry preserves
- 2 cups fresh raspberries
- confectioners' sugar
- In a bowl, whisk 1/2 cup sugar, cornstarch, salt and egg yolks.
- In a large saucepan, bring the milk and remaining sugar to a boil; remove from the heat.
- Stir a small amount into egg yolk mixture; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
- Remove from the heat; stir in extracts. Cover and refrigerate for 2-3 hours or until chilled.
- In a large mixing bowl, beat the cream until soft peaks form.
- Fold into custard.
- Cover and refrigerate until serving.
- Roll out pastry on a lightly floured surface. Cut with a 3-1/2-in. heart-shaped cookie cutter.
- Place 1 inches apart on parchment paper-lined baking sheets.
- Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
- Just before serving, warm preserves in a small saucepan; drizzle some onto dessert plates.
- Split puff pastry hearts in half.
- Place bottom halves on plates; spread each with 2 tablespoons of filling.
- Replace tops; drizzle with remaining preserves.
- Garnish with raspberries and confectioners' sugar.