Vessy’s Gourmet kitchen

1. Add raspberries, sugar and lemon juice to a sauce pan and cook for about 5 mins; strain and set aside;
2. Whisk egg yolks, sugar and cornstarch and vanilla until smooth and slowly pour your warm milk; transfer to medium low heat and start stirring until it thickens; stir in raspberry sauce and transfer into a pastry bag and refrigerate until cooled;
3. Roll your puff pastry dough on a floured surface and cut out your hearts as shown in the video; place them hollow heart on top of the solid one; utilize the small hearts as you can dip them into the remaining custard;
4. Freeze for 10 mins, then pierce the middle, brush egg wash and sprinkle coarse sugar;
5. Bake at 400 F for about 15 mins;
6. Transfer the hearts on a cooling rack and fill them in with the cooled raspberry custard and drizzle raspberry sauce;
7. Sprinkle some powdered sugar, serve with more raspberries, mint leaves and the remaining custard for extra dipping and enjoy!