Fresh Berry Tart with Goat's Milk-Lemon Pastry Cream and Polenta Pastry
Chef Laurie Munn
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.
Combine the milk and lemon juice, place in a saucepan, and bring to a boil. Combine the yolks, sugar, flour, and starch; whisk to combine. When the milk mixture boils, pour into the egg mix, whisking all the while. Pour back into the saucepan, and over a medium-low heat, whisk until the mixture is bubbling and thick. Pour into a container to cool down and press a sheet of plastic wrap directly onto the surface of the cream to stop a skin from forming.
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: "The Spirit of Café Brio", alive #308, June 2008
