Bet you can’t have just one of these Maple Cream Tartlets!
Oh my gosh… How to describe how good these are. Okay – for one – all
6 8 14 taste testers I served them to RAVED about them!
Second – I had a couple for dessert for dinner and I could still taste a vague maple flavour well into the night.
I may even have dreamt about them… not sure – I was busy trying to find a Gin and Tonic to serve the Queen! No kidding! I fell asleep with the TV on and there was a show where Queen Elizabeth was explaining the history behind some of the gems in the Crown Jewels. And somehow… she made it into a conference I was organizing. She originally requested a ‘Brewski’ but the bartender didn’t have that so I improvised assuming she might enjoy a classic Gin & Tonic! Now to try to figure out which conference room she was in….. you know how that goes… totally frustrating trying to figure out how to get her ‘bevie’ to her!
But.. I digress!!!
These tartlets are so good. The mini tart aspect adds to their allure I would say. If you have ever had sugar pie or even pecan pie you might agree that that they are like OD’ing on sugar.
This maple custard with a hint of maple in the whipped cream topping gives you the flavour without being cloying sweet. Too often maple products are over-sweet IMHO!
These Maple Cream Tarts are perfect to add to a Thanksgiving dessert buffet, dessert tray or just on their own.
They would also be great in the spring when the maple syrup festivals begin!
And guess what? They freeze beautifully! My mother-in-law used to freeze her leftover Lemon Chiffon Pie. I don’t think I ever would have thought of that but it works fine! Just use a good container so the whipped cream topping doesn’t get smushed.
Well- same thing here! I froze a few in a tupperware and they came out absolutely fine. Or you could just freeze the tarts and decorate them the day you are serving them.
Newsflash! The tartlets were so good I wanted to make them again to go in my Thanksgiving menu. And now that I knew they were not cloying sweet I decided to make them into a Tarte instead of tartlets…. Even better!!! Check out the Maple Tarte version .
- 12 2 1/2" frozen tart shells or 36 mini tart shells
- 1 cup whole milk
- 1 cup maple syrup Grade B is fine
- 2 medium egg yolks
- 1/4 cup all purpose flour
- 1 1/2 Tbsps corn starch
Whipped Cream Topping
- 1/2 cup whipping cream
- 1 Tbsp maple syrup
- Blind bake tart shells. For standard frozen shells it is about 11 minutes at 374 degrees. When they are light golden brown they are done. Allow tart shells to cool.
- In a food processor, whisk the milk, syrup and yolks til 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 tart shells. Refrigerate until chilled. (You can do this a day ahead but ensure tarts are tightly covered.)
- Whip cream and maple syrup until it holds stiff peaks. Spoon onto top of each tart with a swirl. Refrigerate until ready to serve.