Maple Cream Tartlets
Bet you can't eat just one!
Servings: 12 tarts
Calories: 151kcal
Ingredients
Tartlets
- 12 2 ½" frozen tart shells or 36 mini tart shells
- 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
- ½ cup whipping cream
- 1 tablespoon maple syrup
Instructions
- 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.
Notes
Note: You may have custard left over after filling tarts. Chill it and serve like pudding if desired.
I made pastry and filled 2" mini tart pans. I got 36 mini tarts and had a bit of filling left over since my crust was thicker than store bought.
Nutrition
Serving: 1tart | Calories: 151kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 20mg | Potassium: 102mg | Fiber: 1g | Sugar: 18g | Vitamin A: 222IU | Calcium: 64mg | Iron: 1mg