Submitted by Erin ~ http://www.thesisterscafe.com/
2/3 cup sugar
3 Tbs cornstarch
1/4 tsp salt
11/3 cup milk
2 egg yolks
1/4 cup lemon juice
1 cup heavy whipping cream
1/4 cup confectioners sugar
2 to 3 cups sliced fresh strawberries
2 Tbs semisweet chocolate chips
1 tsp shortening
Roll out each pastry between waxed paper (I just use my silicone mat) into a 12 inch circle; using an 11 inch 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 degrees for 7-9 minutes or until golden brown. Remove to wire racks to cool. Sprinkle with confectioners sugar.
Meanwhile, 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 heat. Stir in butter. Cover; refrigerate until cool. In a mixing 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 custard. Arrange half berries over filling. Repeat with second pastry and remaining custard and berries. In a microwave-safe bowl, melt chocolate chips and shortening. Drizzle over the top.
3 cups all-purpose flour
1 tsp salt
1 Tbs sugar
1/3 cup very cold shortening
6-8 Tbs (about 1/2 cup) ice water
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8-12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. (At this point, I like to divide it into two parts and make two discs.) Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board (I use a silicone mat) into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.