Sweetheart Custard Dessert |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Your special valentine will think you bought this gorgeous confection at a bakery! Kathy Zielicke of Fond du Lac, Wisconsin says, This recipe may look difficult, but it really isn't, considering that you start with premade pie crust. I'm a hairdresser with an at-home salon...and I enjoy trying out my dessert creations on customers. Ingredients:
pastry for double-crust pie (9 inches) |
confectioners' sugar |
custard: |
2/3 cup sugar |
3 tablespoons cornstarch |
1/4 teaspoon salt |
1-1/3 cups milk |
2 egg yolks |
1/4 cup lemon juice |
1 tablespoon butter |
1 cup heavy whipping cream |
1/4 cup confectioners' sugar |
topping: |
2 to 3 cups sliced fresh strawberries |
2 tablespoons semisweet chocolate chips |
1 teaspoon shortening |
Directions:
1. Roll out each pastry between waxed paper into a 12-in. circle. Using an 11-in.-wide heart-shaped pattern, cut each pastry into a heart shape. Place on greased and floured baking sheets; prick with a fork. Bake at 450° for 7-9 minutes or until golden brown. Remove to wire racks to cool. Sprinkle with confectioners' sugar.
2. In a saucepan, combine the sugar, cornstarch and salt; gradually stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
3. Remove from the heat. Combine the egg yolks and lemon juice. Stir a small amount of hot filling into egg yolk mixture; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter. Cover; refrigerate until cool.
4. In a bowl, beat the cream and confectioners' sugar until stiff peaks form. Gently whisk the lemon custard, then fold in whipped cream.
5. Place one pastry on a serving plate; spread with half of the custard. Arrange half of the berries over custard. Top with remaining custard. Arrange remaining berries over filling. In a microwave-safe bowl, melt chocolate chips and shortening. Drizzle over the top. Refrigerate until serving. Yield: 8-10 servings.
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