Directions :
1. Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400şF.
2. Unfold pastry on lightly floured surface. Roll into 10 × 14-inch rectangle. Cut a piece of paper into a heart 7 inches long by 7-½ inches wide; use as a pattern to cut out 2 hearts. With remaining dough, cut out 6 small hearts. Place hearts on baking sheet. Sprinkle hearts with 2 tablespoons of the granulated sugar. Bake 15 minutes or until puffed and golden; cool on a wire rack.
3. In a large bowl, with mixer at high speed, beat cream, confectioners' sugar, cocoa and liqueur until soft peaks form. Spread mixture over the undecorated large heart, leaving a ½-inch border.
4. Arrange ⅓ cup of the raspberries over cocoa filling. Top with remaining heart, sugar side up. Place tart on a serving plate. In a blender container, place remaining ⅔ cup raspberries and 1 tablespoon granulated sugar; blend until smooth. Spoon sauce around edge of plate; garnish plate with small hearts.
Yield: 2 to 4 servings
Notes: Thaw Time: 30 minutes
Decorative Touch: Before baking the pastry, with the tip of a small, sharp knife, "cross hatch" one of the large hearts to form ½-inch diamonds; small hearts can also be "cross hatched."