Sweetheart Tart


Just perfect for a romantic dinner for two! Puff pastry hearts are filled with chocolate mousse, and topped with fresh raspberries and raspberry sauce.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 15 minutes
  • Cool: 10 minutes
  • Serves: 4
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4 6



  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 3 tbsp. sugar

  • 1 cup heavy cream

  • 1/2 cup confectioners' sugar

  • 1/4 cup unsweetened cocoa powder

  • 1 tbsp. almond flavored liqueur

  • 1 cup fresh raspberries


  1. Heat the oven to 400°F. Make a pattern by cutting a piece of paper into a heart shape, 7-inches long x 7 1/2-inches wide.

  2. Unfold the pastry sheet on lightly floured surface. Roll the pastry sheet into a 14- x 10-inch  rectangle. Use the pattern to cut out 2 hearts in the pastry sheet. Cut the remaining pastry into small hearts, using a small cookie cutter. Place the pastry hearts onto a baking sheet and sprinkle them with 2 tablespoons sugar.

  3. Bake the pastry hearts for 15 minutes or until they're golden brown. Remove the pastry hearts from the baking sheet and cool on a wire rack for 10 minutes.

  4. Using an electric mixer set on high speed, beat the cream, confectioners' sugar, cocoa and liqueur in a medium bowl until soft peaks form. Spread the chocolate mixture on 1 large pastry heart to within 1/2-inch of the edge.

  5. Arrange 1/3 cup of the raspberries on the chocolate mixture. Top with the remaining large pastry heart, sugar-side up. Place the tart on a serving plate. Place the remaining raspberries and remaining sugar in a blender. Cover and blend until the mixture is smooth. Spoon the sauce around the edge of the tart and garnish with the small pastry hearts.

  6. Recipe Note: For a decorative touch: Before baking the pastry, make criss-cross marks on 1 large heart, forming 1/2-inch diamonds with the tip of a small sharp knife (see photo). The small hearts can also be “criss-crossed," if desired.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


If you want a flaky thin and crispy pastry that’s not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

When using an egg wash, be sure it doesn’t run down the cut sides of the pastry, as that will make edges stick together and stop the pastry from rising.

If bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them.

Remove only as many pastry sheets as you need. Wrap unused sheets in plastic wrap or foil and return to the freezer.


  • VIEW:
  • Top any dessert with shaved chocolate for a gorgeous presentation.

  • Sweet, juicy raspberries are delicious and beautiful.

  • Pizzazzerie – These Chocolate Chip Cookie Dough Pastry Puffs from blogger Courtney at Pizzazzerie make for a sweet colorful treat for a springtime baby shower.

On Social Media, Use #Puffpastry

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Submitted by:
Ethel B P.
Date: 2/14/2006

5 star rating

"Will make this recipe for senior citizens with a small twist, we use cooked dried apricots and sprinkle it with butter, sugar and cinnamon."

Submitted by:
Joanne G.
Date: 2/15/2006

5 star rating

"WOW....... yummy and wonderful presentation. Lots of ahhhh's and ou'sss have to try it to one and all."

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