Maple Cheesecake Tart
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
A rich and creamy dessert featuring a maple syrup-infused filling, nestled in a crumbly pastry crust.
Ella x
Ingredients
- 200butter
- 400 gratedpastry crust
- 200 ggranulated sugar
- 4 eggeggs
- 120 mlmaple syrup
- 120 mlheavy cream
- 100 gunsalted butter, melted
- 1 teaspoonvanilla extract
- 1 pinchsalt
- 100 gpecans, chopped
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a thermometer to ensure accurate temperature.
- 2
Roll out the pastry crust and press it into a 23cm (9-inch) tart pan with a removable bottom.
Tip: Chill the pastry for 10 minutes to prevent it from shrinking.
- 3
Line the pastry crust with parchment paper and fill with pie weights or dried beans.
Tip: This will help the crust hold its shape during baking.
- 4
Bake the crust for 15 minutes, then remove the parchment paper and pie weights or beans.
Tip: Keep an eye on the crust to prevent overbrowning.
- 5
In a large mixing bowl, cream together the granulated sugar and melted butter until light and fluffy.
Tip: Use an electric mixer for this step.
- 6
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Scrape down the sides of the bowl to ensure all ingredients are well combined.
- 7
In a separate bowl, whisk together the heavy cream and maple syrup until well combined.
Tip: Make sure the syrup is well dissolved for a smooth filling.
- 8
Add the cream mixture to the sugar mixture and beat until smooth.
Tip: Stop the mixer and scrape down the sides of the bowl as needed.
- 9
Fold in the chopped pecans.
Tip: Be gentle to avoid crushing the nuts.
- 10
Pour the filling into the baked pastry crust.
Tip: Smooth the top with a spatula for a professional finish.
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