In the Kitchen with Stefano Faita

Weekdays at 11:30 AM / 12:00 PM NL

Stefano's Maple Sugar Tarts

Stefano's Maple Sugar Tarts

These sweet maple tarts are a French Canadian classic. Keep store-bought pastry shells on hand in the freezer so you can whip them up anytime!


Maple Sugar Tarts
24 (2 1/2-inch) pastry shells (store-bought)
2 eggs
1 1/2 cups brown sugar
2 tbsp. melted butter
1/2 cup maple syrup
1 cup of milk
2 tbsp. flour

Spiced Whipped Cream
1 cup whipping cream
Pinch ground cinnamon
Pinch ground ginger
Pinch ground cloves
1 to 2 tbsp. maple syrup
24 toasted pecans halves, for garnish


Maple Sugar Tarts
Preheat oven to 350 degrees F.

Prick bottom of tart shells with fork. Blind bake pastry shells on baking sheet until lightly golden brown, about 8 to 12 minutes. Remove and let cool slightly. Set aside.

To make the filling: In large bowl, whisk eggs with brown sugar until just combined. Do not over mix as you don’t want to incorporate any air into the mixture. Whisk in melted butter, maple syrup, milk and flour just until smooth. Again, be careful not to over mix.

Pour filling into baked pastry shells. Bake tarts on baking sheet in middle of oven until filling is just set, about 15 minutes. Let cool on rack.

Just before serving, add a dollop of Spiced Whipped Cream onto each tart and garnish with a pecan.

Spiced Whipped Cream
Whip cream until stiff peaks. Add spices and sweeten with maple syrup. Whisk to combine.

Yield: 24 tarts.

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