Maple Fudge Tarts
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: 25 min
- Cooking: 15 min
Ingredients
- 1/4 cup (60 mL) butter
- 1/4 cup (60 mL) cornstarch
- 1 cup (250 mL) maple syrup
- 1/2 cup (125 mL) Milk
- 12 medium or 18 small tart shells baked
- Toasted almond slices (for garnish)
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Preparation
Melt butter; blend in cornstarch. Stir in maple syrup and milk. Bring to boil; stir and cook until thick. Continue cooking for 2 to 3 min more, stirring occasionally.
Remove from heat; cool 15 min. Spoon into baked shells. Garnish with toasted almond slices.
Tips
Nutritional information
Per serving| Energy: | 198 Calories |
| Protein: | 2 g |
| Carbohydrate: | 29 g |
| Fat: | 9 g |
| Fibre: | 0.7 g |
| Sodium: | 68 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 4 % / 40 mg |
| Iron: | 6 % |
| Magnesium: | 5 % |
| Vitamin E: | 7 % |
| Zinc: | 14 % |
