Canadian Maple Pudding Tart

Ingredients

• For the crust: For the crust:
• 1 ½ cups (180g) all-purpose flour 1 ½ cups (180g) all-purpose flour
• ½ cup (113g) unsalted butter, cold and cubed ½ cup (113g) unsalted butter, cold and cubed
• 2 tablespoons (25g) granulated sugar 2 tablespoons (25g) granulated sugar
• ¼ teaspoon salt ¼ teaspoon salt
• 3-4 tablespoons (45-60ml) ice water 3-4 tablespoons (45-60ml) ice water
• For the filling: For the filling:
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• ½ cup (120ml) pure maple syrup ½ cup (120ml) pure maple syrup
• ¼ cup (50g) granulated sugar ¼ cup (50g) granulated sugar
• ¼ cup (30g) cornstarch ¼ cup (30g) cornstarch
• 4 large egg yolks 4 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 36g, 22g
• Protein: 5g
• Fiber: 0g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a food processor, combine the flour, butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
3. 3.
   Gradually add the ice water, one tablespoon at a time, and pulse until the dough comes together.
4. 4.
   Transfer the dough to a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
5. 5.
   Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.
6. 6.
   In a saucepan, heat the milk, cream, maple syrup, and sugar over medium heat until it begins to simmer.
7. 7.
   In a separate bowl, whisk together the cornstarch, egg yolks, vanilla extract, and salt until smooth.
8. 8.
   Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly.
9. 9.
   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a pudding-like consistency.
10. 10.
    Pour the filling into the prepared crust and smooth the top with a spatula.
11. 11.
    Bake for 25-30 minutes, or until the crust is golden and the filling is set.
12. 12.
    Remove from the oven and let it cool completely before serving.

Treat your ingredients with care...

• Maple syrup — Use pure maple syrup for the best flavor. Avoid using maple-flavored syrups, as they may contain artificial additives.
• Cornstarch — Make sure to whisk the cornstarch with the egg yolks thoroughly to prevent lumps in the filling.
• Tart crust — Keep the butter cold and handle the dough gently to achieve a flaky and tender crust.

Tips & Tricks

• For a twist, sprinkle some toasted pecans or walnuts on top of the tart before baking.
• Serve the tart chilled for a refreshing dessert during hot summer months.
• If you prefer a stronger maple flavor, you can increase the amount of maple syrup in the filling.
• Dust the tart with powdered sugar before serving for an elegant touch.
• Pair the tart with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

Serving advice

Serve the Maple Pudding Tart at room temperature or chilled. Cut it into slices and garnish with a drizzle of maple syrup and a sprinkle of cinnamon for an extra touch of elegance.

Presentation advice

To enhance the presentation, dust the tart with a light sprinkle of powdered sugar just before serving. You can also decorate the edges with whipped cream rosettes or fresh berries for a pop of color.