Sweetheart Custard Dessert 

TOTAL TIME: Prep: 40 min. + chilling

MAKES: 8-10 servings

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.