Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.

Add the raspberries, whipped cream cheese, and honey to a bowl. Mash gently with the back of a fork, leaving some small pieces of raspberry intact.

Roll the pie dough to about ¼-inch thick. If using refrigerated packaged pie dough, simply unroll the sheets.

Use a 4-inch heart-shaped cookie cutter to cut out an even number of hearts.

Place one pastry heart on a lightly floured work surface. Spoon about 2 teaspoons of the raspberry cream cheese mixture into the center, leaving about a ¼-inch border around the edges.

Dip your index finger lightly in water and brush the pastry border. This helps the two pastry pieces seal together.

Place another heart-shaped piece of dough on top. Gently press the edges together, then use the tines of a fork to crimp and seal the border.

Use a toothpick to poke a few small holes in the top of each tart. This allows steam to escape while baking.

Transfer the hearts to the prepared baking sheet. Bake for about 20 minutes, or until golden brown.

While the tarts bake, place the thawed raspberries in a fine-mesh strainer over a bowl. Press them with the back of a spoon to extract the juice. You should get about 2 tablespoons.

Whisk the milk or water into the raspberry juice. Gradually whisk in the powdered sugar until a smooth icing forms.

Let the baked hearts cool, then spread the raspberry icing over the tops.

Serve once the icing has set.