Maple Cream Tarte

5 from 1 vote

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

Prep Time20

Cook Time1 15

Total Time2 5

Course: Dessert

Cuisine: American

Servings: servings

Calories: 582kcal

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

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.