Sweetheart Custard Desset Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: pastry for double crust pie, 9 inch
confectioners sugar
custard:
2/3 cp granulated sugar
3 tbsps cornstarch
1/4 tsp salt
1 1/3 cp milk
2 egg yolks
1/4 cp lemon juice
1 tbsp butter
1 cp heavy whipping cream
1/4 cp confectioners sugar
topping:
2 to 3 cps fresh sliced strawberries
2 tbsps semisweet chocolate chips
1 tsp shortening
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Directions: |
Directions:1) Roll out each pastry between waxed paper into a 12 inch circle.
2) Using an 11 inch wide heart shaped pattern; cut each pastry into a heart shape.
3) Place on greased and floured baking sheets; prick with a fork.
4) Bake 450f for 7 to 9 mins; or until golden brown.
5) Remove to wire racks to cool.
6) Sprinkle with confectioners sugar.
7) In a saucepan, combine sugar, cornstarch, salt; gradually stir in milk until smooth.
8) Cook and stir over med heat until thickened and bubbly.
9) Reduce heat; cook and stir 2 mins longer.
10) Remove from heat.
11) Combine the egg yolks and lemon juice.
12) Stir in small amount of hot filling into egg yolk mixture; return all to pan; stirring constantly.
13) Bring to a gently boil; cook and stir for 2 mins.
14) Remove from heat.
15) Stir in butter.
16) Cover and refrigerate until cool.
17) In a bowl, beat the cream and confectioners sugar until stiff peaks form.
18) Gently whisk the lemon custard; then fold in whipped cream.
19) Place one pastry on a serving plate; spread with one half of custard.
20) Arrange half of the berries on the custard.
21) Top with remaining custard.
22) Arrange remaining berries over filling.
23) In a microwave safe bowl, melt chocolate chips and shortening.
24) Drizzle over the top in a diagonal pattern.
25) Refrigerate until serving. |
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