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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."
  • Total Time
    Prep: 40 min. + chilling
  • Makes
    8-10 servings


  • 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 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.
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Average Rating:
  • annedesaix
    Feb 15, 2012

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

  • Pocahantas
    Jan 27, 2012

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

  • jhurston
    Feb 10, 2010

    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!

  • Tap_3x
    Feb 9, 2010

    No comment left

  • netsie
    Jul 1, 2006

    No comment left