Step 1

Preheat oven to 350 degrees and place 12 of your mini pie shells on a baking sheet. (If pie shells are frozen, be sure to thaw them for about 15 minutes.)

Step 2

Place frozen raspberries in a large bowl and mix in lemon juice. Then, coat the raspberry mixture with sugar and cornstarch. Scoop into your mini pies without overfilling them.

Step 3

Bake for 20 to 25 minutes or until crust is golden. Cool on a rack.

Step 4

Take your spare mini pie shells and roll it on a smooth surface, just enough to make it flat but keep its shape and size. Cut out small hearts with the help of a cookie cutter. Place on your baking sheet and bake for 10 minutes.

Step 5

Once heart crusts are baked, place in the center of your tarts and allow to cool.