- 18 home-made or store-bought tart shells
- 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)
- Maple flakes or maple sugar
- Bake tart shells according to recipe or package instructions.
- Meanwhile, heat the milk in a saucepan over medium-low heat.
- In a bowl, whisk the whole eggs with the egg yolks, maple syrup, cornstarch, vanilla, spices, and (if desired) the rum.
- Stir in a ladle of warm milk to warm the eggs
- 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.
- Cover with plastic wrap and let cool to room temperature, then put into the fridge for at least 1 hour.
- Remove from fridge. Stir the custard vigorously.
- Spoon maple-spice custard into the tart shells. Just before serving, garnish with maple flakes or maple sugar.
YIELD: 18 tarts
REFRIGERATION TIME: 1 hour
Heat the maple sugar with a crème brûlée torch for a caramelized, crunchy topping!
The custard will keep in the fridge for 1 week.
Baked tart shells will keep at room temperature for at least 1 week.
Custard-filled tarts will keep in the fridge for 2 days.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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