Maple Cheesecake Tart
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This maple cheesecake tart has become my go to dessert when I want something that looks fancy but doesn't demand hours in the kitchen. With just 20 minutes of prep and 40 minutes of baking, you'll have an elegant treat ready before dinner time. The maple syrup brings such a lovely warmth and depth to the creamy filling, plus it contains beneficial antioxidants and minerals unlike refined sugar. Topped with toasted pecans for crunch and texture, this tart strikes that perfect balance between impressive and achievable. Trust me, your guests will have no idea how simple it was to make.
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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