 |
Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 36 |
|
Besides cutting the pastry into hearts, other cute shapes could be used for different holidays. Ingredients:
3/4 cup sugar, divided |
3 tablespoons cornstarch |
1/4 teaspoon salt |
6 egg yolks, beaten |
1 1/2 cups milk |
1/2-1 teaspoon rum extract |
1/2 teaspoon vanilla extract |
1 1/2 cups heavy whipping cream |
2 (17 1/3 ounce) packages frozen puff pastry, thawed |
1 (12 ounce) jar seedless raspberry preserves |
2 cups fresh raspberries |
confectioners' sugar |
Directions:
1. In a bowl, whisk 1/2 cup sugar, cornstarch, salt and egg yolks.
2. In a large saucepan, bring the milk and remaining sugar to a boil; remove from the heat.
3. 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.
4. Remove from the heat; stir in extracts. Cover and refrigerate for 2-3 hours or until chilled.
5. In a large mixing bowl, beat the cream until soft peaks form.
6. Fold into custard.
7. Cover and refrigerate until serving.
8. Roll out pastry on a lightly floured surface. Cut with a 3-1/2-in. heart-shaped cookie cutter.
9. Place 1 inches apart on parchment paper-lined baking sheets.
10. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
11. Just before serving, warm preserves in a small saucepan; drizzle some onto dessert plates.
12. Split puff pastry hearts in half.
13. Place bottom halves on plates; spread each with 2 tablespoons of filling.
14. Replace tops; drizzle with remaining preserves.
15. Garnish with raspberries and confectioners' sugar.
|
|