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.
Ingredients you will need
Corn Starch
Sugar
Milk
Salt
Equipment you will use
Sauce Pan
2
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.
Ingredients you will need
Egg Yolk
Equipment you will use
Frying Pan
3
Remove from the heat. Gently stir in extracts. Cool to room temperature without stirring. Cover and refrigerate for 2-3 hours or until chilled.
4
In a large bowl, beat cream until soft peaks form. Fold into custard. Cover and refrigerate until serving.
Ingredients you will need
Custard
Cream
Equipment you will use
Bowl
5
Roll out pastry on a lightly floured surface.
Ingredients you will need
Roll
6
Cut with a lightly floured 3-1/2-in. heart-shaped cookie cutter.
Ingredients you will need
Cookies
Equipment you will use
Cookie Cutter
7
Place 1 in. apart on parchment paper-lined baking sheets.
Equipment you will use
Baking Paper
Baking Sheet
8
Bake at 400° for 8-10 minutes or until golden brown.
Equipment you will use
Oven
9
Remove to wire racks to cool.
10
Just before serving, warm preserves in a small saucepan; drizzle some onto dessert plates. Split puff pastry hearts in half.
Ingredients you will need
Puff Pastry Sheets
Preserves
Equipment you will use
Sauce Pan
11
Place bottom halves on plates; spread each with 2 tablespoons of filling. Replace tops; drizzle with remaining preserves.
Ingredients you will need
Preserves
Spread
12
Garnish with raspberries and confectioners' sugar.