Puff Pastry Hearts - cooking recipe

Ingredients

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

Preparation

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 inches apart on parchment paper-lined baking sheets.
Bake at 400\u00b0 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.