| 1 | PLACE pastry circle with plastic removed on lightly floured surface; roll out slightly. |
| 2 | Trim small amount of pastry away to form heart shape. |
| 3 | Place heart on ungreased baking sheet. |
| 4 | Turn edges under 1/2 inch; flute. |
| 5 | Prick pastry with tines of fork. |
| 6 | BAKE in preheated 425?F. oven for 10 to 12 minutes or until golden brown. |
| 7 | Cool completely on baking sheet on wire rack. |
| 8 | MICROWAVE morsels and sweetened condensed milk in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. |
| 9 | Microwave at additional 10-second intervals, stirring until smooth. |
| 10 | Stir in vanilla extract. |
| 11 | Spread over crust. |
| 12 | Refrigerate for a few minutes or until chocolate is set. |
| 13 | ARRANGE raspberries over chocolate; sprinkle with powdered sugar. |
| 14 | Skill Level: Easy |
