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Valentine’s Day: Puff Pastry Hearts with Custard and Raspberries
Published: 2/9/2013 6:03 PM
Last Modified: 2/9/2013 6:03 PM

courtesy Taste of Home

Puff pastry gets a bad rap. It’s not that hard to work with.

Maybe there is a subliminal association with filo dough. That takes some practice.

Here’s an elegant, heart-shaped dessert that’s sure to impress your Valentine. It is made with puff pastry, cut into the shape of hearts.

Two hearts are filled with custard and sandwiched together. A romantic notion, now that I think of it.

This dessert looks so impressive, you might even want to start dinner with it.

And then see where things go from there...

Puff Pastry Hearts
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1-1/2 cups milk
6 egg yolks, lightly beaten
1/2 to 1 teaspoon rum extract
1/2 teaspoon vanilla extract
1-1/2 cups heavy whipping cream
2 packages (17.3 ounces each) frozen puff pastry, thawed
1 jar (12 ounces) seedless raspberry preserves
2 cups fresh raspberries
Confectioners' sugar
1. In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
2. Remove from the heat. Gently stir in extracts. Cool to room temperature without stirring. Cover and refrigerate for 2-3 hours or until chilled.
3. In a large bowl, beat cream until soft peaks form. Fold into custard. Cover and refrigerate until serving. Roll out pastry on a lightly floured surface. Cut with a lightly floured 3-1/2-in. heart-shaped cookie cutter.
4. Place 1 in. apart on parchment paper-lined baking sheets. Bake at 400 degrees for 8-10 minutes or until golden brown. Remove to wire racks to cool.
5. 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.
- adapted from Taste of Home, submitted by Sarah Vasques of Milford, New Hampshire.

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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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Archive

Past Articles By Nicole Marshall Middleton

2/16/2013		Valentine's weekend is last call for hearts
2/14/2013		Have you tried ... greek frozen yogurt
2/14/2013		5 to Find: Last-minute Valentine's Day gift ideas
2/13/2013		Recipes: Meatless main dishes make great meals for Lent
2/13/2013		Eggs and croutons made from the heart
2/12/2013		Puff pastry a timely bit of food from the heart
2/10/2013		Nothing conjures love more than chocolate
2/9/2013		Chocolate filigree hearts great for Valentine's Day cupcakes
2/9/2013		Leftovers inspire a Valentine treat
2/7/2013		Have you tried cacao nibs?
2/7/2013		Mardi Gras mystery: Strange events at S & J Oyster Co. lead to talk of haunting
2/7/2013		What are you ...? with the King and Queen of Blue Dome District's Mardi Gras parade

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