In a bowl, whisk 1/2 c. sugar, cornstarch, salt and egg yolks.

In a large saucepan, bring the milk and remaining sugar to a boil; remove from heat. Stir a small amount into egg yolk mixture; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in extracts. Cover and refrigerate for 2-3 hours or until chilled.

In a large mixing bowl, beat the cream until soft peaks form. Fold into custard. Cover and refrigerate until serving.

Roll out pastry on a lightly floured surface. Cut with a 3-1/2-inch heart shaped cookie cutter. Place 1 inch apart on parchment paper lined baking sheets.

Bake at 400 degrees for 8-10 minutes or until golden brown. Remove to wire racks to cool.

Just before serving, warm preserves in a small saucepan; drizzle some onto dessert plates. Split pastry hearts in half. Place bottom halves on plates; spread each with 2 tablespoons of filling. Replace tops; drizzle with remaining preserves.

Garnish with raspberries and powdered sugar.