Custard tarts are a wonderful expression of eggs and cream—and when combined with maple syrup, something amazing happens. Use a tart ring for this dessert. These are the tins with a removable outer ring and a solid metal base. This will allow you to lift the slices of pie without damaging the delicate crust and custard. This will make a 10-inch (25 cm) tart with a 2-inch (5 cm) rim.
1 portion (¼ of recipe) basic flaky pie dough (here)
4 large eggs
1 cup bigleaf maple syrup (or medium or dark maple syrup)
1 cup (250 mL) milk
1 Tbsp (15 mL) tapioca flour
2 cups (500 mL) whipping cream
1 tsp (5 mL) vanilla extract
Flour a cutting board and roll out the dough into a 12-inch (30 cm) circle. Fold the dough in half and place in a tart tray. Fold out the dough and gently ease it into the corners of the tray. Make sure to leave lots of slack in the dough along the sides. Roll a rolling pin across the top of the tart ring. This will trim the tart and allow the excess dough to fall around the edge. Press the dough on the inside of the tart so the pastry extends up above the edge of the tray. Prick the dough on the base of the tray with a fork and place in the refrigerator for at least 30 minutes.
Preheat the oven to 325°F (160°C).
Place a piece of aluminum foil in the interior of the tart tray, pressing down gently to the edges to cover the dough. Place in the oven and bake blind for 10–15 minutes, or until lightly browned. Remove from the oven and place on a cooling rack.
In a mixing bowl, add the eggs and maple syrup. Whisk to combine and set aside to let the foam settle down. In a small bowl, add the milk and tapioca flour. Whisk to combine and then pour the mixture into the eggs. Add the cream and vanilla and stir gently to mix.
Pour two-thirds of the filling into the pastry case. Slide the tart into the oven and pour in the remainder of the filling. Bake for 50–60 minutes, or until the custard firms but the centre of the tart is still slightly wobbly. Remove from the oven and place on a cooling rack until room temperature. Place in the refrigerator and chill for at least 1 hour. Run a knife around the outside of the shell to free the pastry and remove the outer ring of the tart tray. Cut into wedges and serve immediately.
MAKES 8 SERVINGS