Maple Eggnog Tarts

TART SHELLS

• 18 home-made or store-bought tart shells

MAPLE-SPICE CUSTARD

• 2 cups milk or 5% or 10% cream
• 2 whole eggs
• 2 egg yolks
• 1/2 cup maple syrup (preferably dark syrup for its robust flavour)
• 3 tbsp cornstarch
• 1/2 tsp pure vanilla extract
• 1/ 2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1 pinch ground cloves
• 1 oz dark rum (optional)

DECORATION

• Maple flakes or maple sugar

TART SHELLS

1. Bake tart shells according to recipe or package instructions.

MAPLE-SPICE CUSTARD

1. Meanwhile, heat the milk in a saucepan over medium-low heat.
2. In a bowl, whisk the whole eggs with the egg yolks, maple syrup, cornstarch, vanilla, spices, and (if desired) the rum.
3. Stir in a ladle of warm milk to warm the eggs
4. Pour the mixture into the saucepan and heat over medium, stirring until the custard thickens, about 5 to 7 minutes. When it reaches the boiling point, cook 1 more minute, stirring constantly. Remove from heat and quickly transfer to a bowl.
5. Cover with plastic wrap and let cool to room temperature, then put into the fridge for at least 1 hour.
6. Remove from fridge. Stir the custard vigorously.

ASSEMBLY

1. Spoon maple-spice custard into the tart shells. Just before serving, garnish with maple flakes or maple sugar.