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Steps
1
Heat oven to 450°F. Unroll one pie crust onto ungreased cookie sheet to make 11-inch circle. Using the 11x10-inch heart pattern as guide, cut crust with pizza cutter or sharp knife into heart shape; discard scraps. (See link below for template.) Generously prick crust with fork.
2
Bake 8 to 10 minutes or until light golden brown; transfer to cooling rack to cool completely, about 20 minutes. Repeat with remaining pie crust.
3
In small bowl, beat cream cheese, 1/2 cup powdered sugar and the vanilla with electric mixer on medium speed until smooth. Place one crust on serving platter; carefully spread with cream cheese mixture.
4
Top with remaining crust. With offset metal spatula, carefully spread jam over top crust. Arrange raspberries, stem sides down, over top. Refrigerate at least 2 hours until well chilled. Before serving, sprinkle top with remaining 1 teaspoon powdered sugar.
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Using a pizza cutter works well to trim excess dough to make a raspberry cream heart shape. A small, fine-mesh sieve works great for sprinkling top with remaining powdered sugar.
Remember to cool your cookie sheet completely before unrolling the second pie crust for cutting.
In love with raspberry desserts? Try this White and Dark Chocolate Raspberry Tart with layers of sweet raspberry puree, white chocolate filling and chocolate ganache.
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