Ok I can’t lie. I was conflicted about sharing this recipe with you. It was tasty, yes. Would I make it again? Not sure. (To be fair, this is the second time I’ve made it - I won a pie contest with this tart last year…!) The crust wasn’t my favorite. It was yummy, but … well … I would prefer a pie crust. But I really wanted to give you guys a gluten free option. The custard is a little too rich for me, too. If you know me, you know that I’m a hopeless, helpless second guesser. I don’t make decisions easily and I question myself after almost every move. So when it didn’t turn out as awesome delicious perfect as I imagined it would, I basically crumpled into a despairing heap. And I decided I wouldn’t blog about it, because I didn’t think it was amazing and I wouldn’t make it again.
But after a few hours - and my husband’s very positive reviews (he was a BIG fan) - I started to rethink my approach. It was far from a dissaster and it was definitely not not tasty. It had a delicious flavor and had a great creamy texture with a nutty crust. The fact that it wasn’t my personal favorite didn’t seem a reason not to post it. If walnut, maple, and cream (and gluten free) sound like a winning combination to you, then this might be perfect for you.
maple cream tart with walnut crust
2 1/2 cups walnuts
4 Tbsp butter
2 Tbsp sugar
big pinch kosher salt
1 egg white
[maple cream custard]
2 1/4 cups heavy cream
3/4 cups maple syrup
4 egg yolks
1 tsp vanilla
big pinch salt
big pinch nutmeg
Preheat oven to 400.
In a food processor, pulse the walnuts into a fine crumb.
Transfer to a bowl and add the remaining ingredients; stir well to combine.
Press along the bottom and sides of a tart pan. Be sure to go about 3/4 inch up the tart pan sides.
Bake for 15 minutes. Remove and let cool while you make the custard. Reduce heat to 300.
In a medium sized bowl, whisk the egg yolks and egg well to combine.
In a small sauce pan, bring the cream and maple syrup to a simmer. Slowly pour the cream into the eggs while whisking constantly.
Add the vanilla, salt, and nutmeg. Pour into tart shell and set on a baking sheet. Don’t skip the baking sheet or you might end up with a greasy (smoky) oven.
Bake for about an hour or until the tart seems set but still jiggles slightly.
Let cool completely before serving.
Store in the fridge, wrapped with saran.
I found the crust to get pretty greasy after baking the second time. Next time I might add some blitzed oats, or reduce the butter by a tablespoon or so.
Use good quality heavy cream!
Wet a knife under warm water for clean slicing.
I personally prefer this pie on the colder side.
This pie tasted great with a drizzle of maple syrup and blackberries. I made a quick blackberry sauce by blitzing 2 containers of blackberries with 1/4 cup maple syrup and a pinch salt, pressing that through a seive, and reducing it over medium heat for 5-7 minutes.
Adapted from bakingamoment and NYtimes