Raspberry & Cream Cheese Pastries

• 2 packages (10 ounces each) frozen puff pastry shells
• 2 tablespoons sugar
• 5 tablespoons amaretto, divided
• 1/2 cup sliced almonds
• 1/2 cup seedless raspberry jam
• 1 package (8 ounces) cream cheese, softened
• 6 ounces white baking chocolate, melted and cooled
• 1 ounce semisweet chocolate, chopped
• 1 teaspoon canola oil
• 12 fresh raspberries

1. Bake pastry shells according to package directions. Cool completely.
2. Meanwhile, in a heavy skillet, combine sugar and 1 tablespoon amaretto. Cook and stir over medium heat 3-4 minutes or until sugar is dissolved. Add almonds; cook and stir until golden brown, about 2-3 minutes. Spread on foil to cool completely.
3. In a small bowl, whisk jam and 2 tablespoons amaretto until blended. Spoon into pastry shells.
4. In a large bowl, beat cream cheese and remaining amaretto until smooth; gradually beat in cooled white chocolate. Spoon over jam mixture. Sprinkle with candied almonds.
5. In a microwave, melt semisweet chocolate with oil; stir until smooth. Drizzle over tarts; top with raspberries. Refrigerate until serving.

pastry shells, sugar, almonds, seedless raspberry jam, cream cheese, white baking chocolate, semisweet chocolate, canola oil, fresh raspberries

Taken from www.tasteofhome.com/recipes/raspberry-cream-cheese-pastries/ (may not work)