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Sweetheart Custard Dessert

 Sweetheart Custard Dessert
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."
8-10 ServingsPrep: 40 min. + chilling


  • Pastry for double-crust pie (9 inches)
  • Confectioners' sugar
  • 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
  • 2 to 3 cups sliced fresh strawberries
  • 2 tablespoons semisweet chocolate chips
  • 1 teaspoon shortening


  • 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

2 of 2

Sweetheart Custard Dessert (continued)

Directions (continued)

  • 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.