Strawberry and Raspberry Tart With Polenta Crust
[Vegan, Gluten-Free]

To Make the Polenta Crust:

1. Preheat the oven to 350°F.
2. Mix the flax seeds with 2 tablespoons of water.
3. Separately, mix flour, polenta, sugar, and baking soda.
4. Add the crumbled butter to the flour mixture and knead the dough with your fingers.
5. Add the mixture to the flax and a little bit, around 1/5 cup, of warm water.
6. Mix and knead the dough until it forms a homogeneous ball.
7. On a sheet of parchment paper, spread the dough using a roller and flour. Be careful because the dough is delicate and breaks easily. Place it in a tart mold, press the bottom, and form the edges.
8. Bake for 15-20 minutes until golden and crisp. Then let cool.

To Make the Pastry Cream and to Assemble:

1. Mix the milk, cream, sugar, and vanilla in a saucepan.
2. Heat, stirring until the sugar melts.
3. Collect 1 ladle from the mixture, allow it to cool, and dissolve the agar in it. Pour this into the pan, mix, and bring to a boil. Cook for 2 minutes.
4. Store the cream in the refrigerator to cool completely
5. Once both the crust and cream are fully cooled, pour the cream into the crust.
6. Rinse the fruit and remove the stems from the strawberries before placing them in a rosette shape on the cream.