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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.

    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


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



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    Going Pro

    Going Pro

    You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.