Sweetheart Custard Dessert Recipe

Sweetheart Custard Dessert Recipe photo by Taste of Home

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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."

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Sweetheart Custard Dessert Recipe

Prep: 40 min. + chilling

Yield: 8-10 Servings

40 40

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

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.
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.
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.
In a bowl, beat the cream and confectioners' sugar until stiff peaks form. Gently whisk the lemon custard, then fold in whipped cream.
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.

Originally published as Sweetheart Custard Dessert in Taste of Home February/March 2004, p57

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Sweetheart Custard Dessert

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Reviewed on Feb. 15, 2012 by annedesaix

Very impressive dessert and easy to make. Made twice this February, will make again.

Reviewed on Jan. 27, 2012 by Pocahantas

I did this recipe last week I love it. I am going to sub. the lemon juice with pineapple juice....will do again!!!

Reviewed on Feb. 10, 2010 by jhurston

I have made this dessert many times since it was first published in Taste of Home Magazine. It is not difficult to make, but is a bit time consuming. Everyone raves about how beautiful it is and it tastes divine!