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Fresh Berry Tart with Goat’s Milk-Lemon Pastry Cream and Polenta Pastry

Sourcing goat’s milk is easier every day; it has a unique flavour and ease of digestion that contributes to its increasing popularity. This is a year-round dessert that lends itself to whatever fruit is fresh and local.

Pastry Cream:

1 cup (250 mL) goat’s milk
1 cup (250 mL) lemon juice
6 egg yolks
1/2 cup (125 mL) sugar
2 Tbsp (30 mL) flour
1 Tbsp (15 mL) cornstarch.

Polenta Pastry

1 vanilla bean, scraped for beans only
1/2 cup (125 mL) soft butter
3 Tbsp (45 mL) sugar
1 lemon, zest only
1 Tbsp (15 mL) rosemary, chopped
2 Tbsp (30 mL) whipping cream
1 whole egg
1 1/4 cups (310 mL) flour
1/4 cup (60 mL) cornmeal

In the bowl of a mixer set with a paddle, combine vanilla bean, butter, sugar, lemon zest, and rosemary. Mix in cream and whole egg until combined. Mix together flour and cornmeal separately and add to butter mix in two or three additions; it should just come together. Refrigerate until firm, about 1 hour.

Roll out to about 1/4 in (0.65 cm) thick and use to line a 9 in (23 cm) tart pan that you have greased with butter. Trim off any excess dough and line with parchment paper and baking beans. Bake at 350 F (180 C) for about 30 minutes or until golden brown and crisp and dry to the touch. Let cool.

To Serve:

2 to 3 pints (1 to 1.5 L) seasonal berries
Icing sugar to garnish

Fill tart shell with chilled pastry cream and top with assorted fresh berries; dust with icing sugar and serve.

Serves 6.

Source: alive #308,June 2008