Ingredients
3/4 cup sugar3 tablespoons cornstarch1/4 teaspoon salt1-1/2 cups milk6 large egg yolks, lightly beaten1/2 to 1 teaspoon rum extract1/2 teaspoon vanilla extract1-1/2 cups heavy whipping cream2 packages (17.3 ounces each) frozen puff pastry, thawed1 jar (12 ounces) seedless raspberry preserves2 cups fresh raspberriesConfectioners’ sugar
Preparation
In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from the heat. Gently stir in extracts. Cool to room temperature without stirring. Cover and refrigerate for 2-3 hours or until chilled.
In a large bowl, beat cream until soft peaks form. Fold into custard. Cover and refrigerate until serving. Roll out pastry on a lightly floured surface. Cut with a lightly floured 3-1/2-in. heart-shaped cookie cutter.
Place 1 in. apart on parchment-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.
