Puff Pastry Hearts

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 36
• 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

Recipe

• 1 in a bowl, whisk 1/2 cup sugar, cornstarch, salt and egg yolks.
• 2 in a large saucepan, bring the milk and remaining sugar to a boil; remove from the heat.
• 3 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.
• 4 remove from the heat; stir in extracts. cover and refrigerate for 2-3 hours or until chilled.
• 5 in a large mixing bowl, beat the cream until soft peaks form.
• 6 fold into custard.
• 7 cover and refrigerate until serving.
• 8 roll out pastry on a lightly floured surface. cut with a 3-1/2-in. heart-shaped cookie cutter.
• 9 place 1 inches apart on parchment paper-lined baking sheets.
• 10 bake at 400° for 8-10 minutes or until golden brown. remove to wire racks to cool.
• 11 just before serving, warm preserves in a small saucepan; drizzle some onto dessert plates.
• 12 split puff pastry hearts in half.
• 13 place bottom halves on plates; spread each with 2 tablespoons of filling.
• 14 replace tops; drizzle with remaining preserves.
• 15 garnish with raspberries and confectioners' sugar.