This recipe is taken from the 1981 Milk Calendar. As the long Canadian winter draws to a close, the sap begins to flow in the maple trees, producing a food which is uniquely Canadian- maple syrup. Its rich flavour contributes the sweetness to this recipe for maple tarts- so good after dinner or after school.
- Prep: 15 min
- Cooking: 40 min - 45 min
- 2 tbsp (30 mL) butter
- 1 cup (250 mL) brown sugar firmly packed
- 3 egg yolks
- 1/2 cup (125 mL) Milk
- 1 cup (250 mL) maple syrup
- 1/4 tsp (1 mL) ground nutmeg
- 3 egg whites
- 12 large tart shells or 18 medium tart shells unbaked
- Whipped 35 % cream (for garnish)
Cream together the butter and sugar. Add egg yolks and beat well. Stir in milk, maple syrup and nutmeg. Beat the egg whites until they are stiff but not dry. Fold the egg whites into syrup mixture. Pour into tart shells.
Bake at 450 °F (230 °C) for 10 min. Reduce heat to 350 °F (180 °C) and bake 30 to 35 min or more until the crust is golden brown and the filling is set. Serve with whipped cream.
Top 5 Nutrients
|Calcium:||5 % / 57 mg|
|Vitamin B12:||11 %|