MINI RASPBERRY CHEESECAKE HEART PUFF TARTS

Preheat oven to 400F. Line a baking sheet with parchment paper; set aside.
Lay your puff pastry sheets down on a lightly floured surface.
You will need two heart shaped (or any shape you have on hand) cookie cutters that can nest (one large and one small). Take the larger cookie cutter, and press down to cut out ~36 hearts, I got 18 hearts per puff pastry sheet. 
Place 18 (half) of the mini hearts on the prepared baking sheet, these will act as the bottom layer of your heart tarts.
With the other 18, use your smaller cutter to cut out the middle. Save the middles to bake, or discard. 
Brush the egg wash on the outer edges of your bottom layer hearts. Then, add the hearts with the middle cut out on top. Use your fingers to slightly press down around the edges.
Gently brush the tops with the egg wash.
Bake at 400F for 10-12 minutes, or until golden brown.
Once removed from the oven, if the tarts were uneven when they puffed up, gently press down on the higher side to even out.
While the tarts are baking make the cheesecake filling. In a large bowl, beat together all of the ingredients until smooth. Transfer the mixture to a piping bag. 
Once the tarts are cooled, pipe the cheesecake filling into the center of each mini heart tart, followed by spooning or piping some raspberry jam on top. 
*To get the marbled look, add the cheesecake filling and raspberry jam to the same piping bag*
Transfer the mini tarts to a serving tray and garnish with a dusting of powdered sugar if desired.
Enjoy!