TIME: Prep: 1 hour + chilling Bake: 10 min./batch + cooling
3/4 cup sugar, divided
3 tablespoons cornstarch
1/4 teaspoon salt
6 egg yolks, beaten
1-1/2 cups milk
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
In a bowl, whisk 1/2 cup sugar, cornstarch, salt and egg yolks. In a large saucepan, bring the milk and remaining sugar to a boil; remove from the heat. 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. Remove from the heat; stir in extracts. Cover and refrigerate for 2-3 hours or until chilled.
In a large mixing bowl, beat the cream until soft peaks form. Fold into custard. Cover and refrigerate until serving.
Roll out pastry on a lightly floured surface. Cut with a 3-1/2-in. heart-shaped cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
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. Yield: 3 dozen.