Heart Shaped Raspberry Tarts

For the crust:

• 3 cups all-purpose flour
• 2/3 cup powdered sugar
• Pinch of salt
• 1 cup butter, chilled and cubed
• ½ cup plus 1 tbsp cream
• 2 egg yolks
• 1 teaspoon vanilla extract

For the filling:

• 1 bag Stahlbush frozen raspberries
• Juice of 1 lemon
• ½ cup sugar
• 2 tablespoons corn starch plus 2 tablespoons water for slurry

For the frosting:

• 1 egg white
• 1 cup powdered sugar
• 1 drop pink food coloring
• Egg yolk plus 1 tbsp cream for egg wash

• In a food processor, pulse the flour, powdered sugar, and salt together.
• Add in the butter cubes and pulse 7 times.
• Add in the cream and egg yolks and mix on low until a crumbly dough appears.
• Turn out onto a clean work surface and kneed into a disk. Wrap in plastic wrap and place in the fridge to chill for 1 hour.
• For the filling, Add the raspberries, sugar, and lemon juice into a medium saucepan over medium heat. Cook for about 5 minutes until warm and simmering.
• Mix the cornstarch and water to make a slurry. Add to the raspberry sauce and mix continuously until bubbly and thickened. Set aside to cool.
• Preheat the oven to 400 degrees.
• Roll out the dough into 1/8th inch. With a heart-shaped cookie cutter, cut out the shapes and place them on a lined baking sheet 1 inch apart. Gather the dough pieces and roll them out again to make more heart shapes.
• To assemble, fill one heart with about 2 tablespoons of raspberry filling. With the egg wash, line the edges, top with another heart, and press against the edges to assemble. Using a fork, press in a few dimples. Brush the tops with egg wash.
• Place in the preheated oven for 15-18 minutes until just golden.
• In a standing mixer, whisk the powdered sugar and egg white together until it holds its shape when drizzling on itself but will eventually melt in about 5 minutes.
• Once cooled, drizzle the hearts with frosting and top with sprinkles. Let set overnight to harden.