Preheat oven to 375 degrees Fahrenheit and line baking sheets with parchment paper or silicone baking mats.
Combine rasberries, red currants, sugar, honey and water in a small saucepan over medium heat. Simmer for 30-40 minutes, stirring frequently, until mixture has thickened. Remove from heat and allow to cool. Once cooled, transfer to a piping bag.
In a small bowl, whisk together egg and heavy cream for the egg wash and set aside.
Divide each round of pie dough into quarters and roll into balls. Using a rolling pin, roll each ball into a rectangle approximately three by eight inches. Pipe two rows of fruit filling lengthwise along half of the rectangles. Brush egg wash on the exposed dough around each side of the fruit filling. Place the second half of rectangles on top and gently press down around each row of filling.
Using a pizza cutter or sharp knife, make a single cut lengthwise to create two rows of fruit filling. Further cut each strip into three equal rectangles. Press the back of a fork around all edges to seal the dough around the filling. Any filling that squishes out can be cut off before baking. Cut three small slits in the top of each tart.
Transfer tarts to prepared baking sheets and brush with a light layer of egg wash. Bake at 375 degrees Fahrenheit for 12-15 minutes until golden brown. Transfer to a wire baking rack and allow to cool completely before decorating.
In the stand of an electric mixer, beat egg white on medium high speed until light and foamy. Gradually add powdered sugar, beating until smooth. Add vanilla and beat for an additional minute. Spread a thin layer of icing on each cooled tart and sprinkle with assorted jimmies.
NOTES
Adapted from the Mini Homemade Pop Tarts recipe in Tiny Food Party! by Teri Lyn Fisher and Jenny Park
Recipe by Bake Love Give at http://bakelovegive.com/mini-valentine-pop-tarts/