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    Home » Desserts

    Maple Cream Tarte

    Published: Sep 30, 2020 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    This Maple Cream Tarte was born after I made Maple Cream Tartlets and nobody could stop at 1 or 2 tarts!

    This filling is not cloyingly sweet like so many maple flavoured recipes can be. So it is perfect for a slice of tarte.

    Maple Cream Tart decorated with acorn pastry cutouts and whipped cream.

    Take your pick which format works best for your purposes.

    The tartlets are easy to serve and don't need plates and forks. So there is that...

    Maple tarts with whipped cream topping on a tray on an autumn table cloth.

    And the tarte serving works well at a table setting.

    slice of Maple Cream Tarte decorated with whipped cream.
    Maple Cream Tarte

    Blind Baking Your Crust

    You may be interested to note that for this recipe I tried a supposedly foolproof method for blind baking a crust. The standard has been to prick the pastry dough evenly with a fork, weighting the crust down with pie weight over a layer of foil.

    The traditional way works but I have had bubbles in my pastry despite the fork pricks and the weights. Then I came across a suggestion to cook the pastry lower and slower. Fork pricks are not necessary and you are immune to pastry bubbles.

    The method suggested rolling out your dough a little larger than normal (to account for shrinkage), freeze it for 30 minutes and then cover your pie plate or tarte pan completely with foil (so you don't get overly dark edges). You can use dried beans for pie weights or even a cup or two of sugar. You can cool and reuse the dried beans a few times and you can use the sugar in future baking or for where ever you use sugar. The sugar takes on a slightly darker hue but it is just evidence of a bit of caramelization. No waste!

    Sugar is also good for a very even distribution of weight on your pastry crust.

    Then you bake it at 350 degrees for one hour. I was very pleased with how my crust turned out. No bubbles whatsoever; nice colour and perfect texture.

    So... there you go... maybe you learned something today!

    Maple Cream Tart decorated with acorn pastry cutouts and whipped cream.

    Maple Cream Tarte

    Does it get any more Canadian than this Maple Tarte? Surprisingly the pastry crust and creaminess keeps the sweetness in check.
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
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    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes mins
    Cook Time: 1 hour hr 15 minutes mins
    30 minutes mins
    Total Time: 2 hours hrs 5 minutes mins
    Servings: 10 servings

    Ingredients

    Tartlets

    • 1 Food Processor Pie Crust You will have some pie dough left over for another use.
    • 1 cup whole milk
    • 1 cup maple syrup Grade B is fine
    • 2 medium egg yolks
    • ¼ cup all purpose flour
    • 1 ½ Tbsps corn starch

    Whipped Cream Topping

    • 2 cups whipping cream
    • 2 Tbsps maple syrup

    Instructions

    • Roll out pastry thinly to generously fit a 10" round tarte pan. Freeze for 30 minutes. Preheat oven to 350°. Cover crust completely with foil. Fill foil with pie weights. Bake covered for 1 hour. When done remove foil and pie weights and allow shell to cool.
    • While crust is cooling whisk the milk, syrup and yolks in a food processor till well blended.
    • Whisk flour and cornstarch in a medium bowl. Gradually whisk one cup of the milk mixture into the dry ingredients.
    • Add the flour/milk mixture back into the food processor and whisk to blend thoroughly.
    • Transfer mixture to a large saucepan. Whisk over medium heat until the custard starts to thicken and boils. This may take 8 minutes or more depending on the size of your saucepan etc. Mixture should look like soft pudding when you remove it from the heat.
    • Spoon custard into the cooled tarte shell. Refrigerate until chilled. (You can do this a day ahead but ensure tit is tightly covered.)
    • Whip cream and maple syrup until it holds stiff peaks. Spoon or pipe around outer edge of the tarte. Refrigerate until ready to serve. Serve and additional dollop of cream on the side of each piece.

    Nutrition

    Calories: 582kcal | Carbohydrates: 46g | Protein: 7g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 3g | Cholesterol: 96mg | Sodium: 420mg | Potassium: 216mg | Fiber: 1.1g | Sugar: 24g | Vitamin A: 791IU | Vitamin C: 0.3mg | Calcium: 113mg | Iron: 2.3mg
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

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    5 from 1 vote (1 rating without comment)

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    Hi! I am Carolyn - the Wine Lover in the Wine Lover's Kitchen! I absolutely love having friends and family around my table with great food and wine to enjoy. If you want great recipes and wine recommendations you have come to the right place!

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