Maple Cream Tart

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a convection setting for an even bake.

2. 2

   Make the pastry: In a food processor, combine flour, cold butter, and salt. Pulse until the mixture resembles coarse crumbs. Gradually add sugar and pulse until combined.

   Tip: Keep the mixture cold to prevent butter from melting.

3. 3

   Press the mixture into a 23cm (9in) tart pan with a removable bottom.

   Tip: Use a rolling pin to evenly distribute the dough.

4. 4

   Prick the bottom of the crust with a fork and line with parchment paper. Fill with pie weights or dried beans.

   Tip: This will prevent the crust from bubbling up during baking.

5. 5

   Bake the crust for 15 minutes. Remove parchment paper and pie weights or beans.

   Tip: Keep an eye on the crust to prevent overbaking.

6. 6

   Make the filling: In a medium saucepan, whisk together egg yolks, maple syrup, and melted butter.

   Tip: Cook over medium heat, whisking constantly, until the mixture thickens.

7. 7

   Strain the filling into the baked tart crust.

   Tip: Let the filling cool to room temperature before refrigerating.

8. 8

   Whip the heavy cream until stiff peaks form.

   Tip: Fold the whipped cream into the cooled filling until combined.

9. 9

   Sprinkle ground cinnamon over the filling.

   Tip: This will add depth to the flavor without overpowering the maple syrup.

10. 10

    Garnish with chopped nuts and serve chilled.

    Tip: The flavors will meld together beautifully when the tart is chilled.