Decadent and delicious, this tart highlights all the rich flavor notes of maple syrup while balancing the sweetness perfectly with whipped cream and flaky sea salt.
Prep time: 45 min | Total: 1 hour 45 min | Makes 10 - 12 servings
1 1/3 cups all-purpose flour
2/3 cup powdered sugar
1 1/2 teaspoons kosher salt
1 1/2 sticks unsalted butter, melted and cooled slightly
1/2 cup maple syrup (use a darker grade for a richer maple flavor - we used Grade A Very Dark Strong)
1/4 teaspoon cinnamon
1 cup heavy cream
1 large egg
1 large egg yolk
1 tablespoon cornstarch
1/2 teaspoon kosher salt
Whipped cream (whip up 2 cups of heavy or whipping cream to balance the sweetness of the tart)
Flaky sea salt
Make the crust:
Preheat the oven to 350° F.
In a medium bowl, combine the flour, powdered sugar, and salt. Using your fingers, incorporate the melted butter until it reaches a crumbly, Play-Doh-like textured dough. Avoid kneading the dough so the gluten doesn't develop, and the crust doesn't shrink when it's baked.
Press the dough into a 9"tart pan or springform pan.
Use a fork to lightly prick the dough in the bottom of the pan to let steam escape during baking.
Bake the crust until the bottom is slightly golden brown and the top goes from shiny to opaque, 15-18 minutes. Remove from the oven and let cool completely. Leave the oven on.
Make the filling:
In a small pot, bring the maple syrup to a boil over medium heat and cook until the syrup darkens and the boil changes from lots of small, furious bubbles to larger, slower bubbles, about 8 - 10 minutes. This will caramelize the sugars further and concentrate the sweetness.
Once the maple syrup has reached the desired caramelized stage, add the cinnamon and slowly whisk in the heavy cream, letting it bubble up as you add it in stages so the maple doesn't seize up and harden. Remove from heat and set aside.
In a medium bowl, whisk together the whole egg, egg yolk, cornstarch, and salt. Using a ladle or measuring cup, add a generous 1/2 cup pour of the maple mixture to the egg mixture while whisking to blend. Add another 1/2 cup, continuing to whisk. Then add the remaining maple mixture and finish whisking it to combine.
Pour the maple mixture into the pre-baked crust. Return to the oven and bake until the custard is set (no longer jiggling in the center) and has a nice, shiny top, 30 - 35 minutes.
Let the tart cool completely (chilled even). Whip up 2 cups of heavy cream or whipping cream in a chilled bowl until soft peaks form. Spread on top of the tart, as much as desired, drizzle some maple syrup over the top, and sprinkle a pinch of flaky sea salt to help enhance the sweetness of the tart.
Note: The tart can be made a few days ahead and stored loosely covered in the fridge until needed. Serve chilled or slightly room temperature.
Recipe borrowed from Alison Roman