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

Ingredients

• 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
• 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
• 2 to 3 pints (1 to 1.5 L) seasonal berries