Sweetheart Custard Dessert

I didn't feel like making mine into a heart, but whatever floats your boat.
Sweetheart Custard Dessert

From: The Sisters Cafe

Pastry for double-crust pie (9 inches)
powdered sugar

Custard:
2/3 cup sugar
3 Tbs. cornstarch
1/4 tsp. salt
1 1/3 cup milk
2 egg yolks
1/4 cup lemon juice

1 Tbs butter or margarine
1 cup heavy whipping cream
1/4 cup powdered sugar

Topping:
2 to 3 cups fresh strawberries, sliced
2 Tbs. semisweet chocolate chips (I used white chocolate chips as my husband doesn't do chocolate)
1 tsp. shortening

Roll out each pastry between waxed paper into a 12 inch circle; using an 11 inch wide heart shaped pattern, cut each pastry into a heart shape.(I didn't waste my time with this, I just rolled out my crust.) 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 powdered 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 powdered 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 of the 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.