What. A. Week.
If the radio silence around here and social media has given any wonder as to whether or not this website even exists anymore, let me just reassure you: we’re still alive. Last week, Hurricane Zeta passed through our town and absolutely wreaked havoc. We remained safe in our storm shelter and our house was relatively unaffected, but the landscape of our sweet city went through the ringer. At the present moment, 6 days later, we are still without power, and nearly every street is littered with down power lines, fallen trees, and various limbs and brush that have been gathered by home and business owners alike. As someone who lived in central Florida for 10+ years, I can say that the damage we’re experiencing is some of the worst I’ve seen, and man, I’m just grateful we’re all okay.
I’m eager for us to catch up on all that we’ve missed (hello, election!) and the events of the past couple of weeks (birthdays! holidays! big life stuff!), but for now, I want to share this maple cream tart with you. With a spiced pecan and cookie crust and a seriously rich and cream filling, this is a decadent autumn treat that would make a great addition to your upcoming holiday tables. Let me tell you how to make it!
First we’ll start with the crust. Biscoff cookies are ground to a crumb and tossed with some pecans, butter, and brown sugar. YUM. After a quick bake in the oven, the cream filling is made on a stovetop using maple syrup, eggs, and milk. Spread the filling in the prepared shell and allow it to cool completely or overnight in the fridge.
Garnishing this maple cream tart is a cinch, but I love to up the ante with a little homemade maple caramel. Here, all the texture and decadence of caramel is combined with the nuanced flavor of maple syrup, and it makes a seriously rich topping for this otherwise humble tart. I love to added chopped salted pecans for a little texture too, but you can go with whatever suits your taste!
Hugs to y’all. I hope you’re doing well and settling into the weirdness that is November 2020. I’ll see you next week with another fall recipe!
If you like this maple cream tart you should try:Print
Maple Cream Tart
This maple cream tart features a biscoff pecan crust, a maple cream filling, and a quick and easy stovetop maple caramel.
- Prep Time: 25
- Cook Time: 30
- Total Time: 120
- Yield: 9 Servings 1x
- Category: Dessert
For the crust:
- 24 Biscoff cookies (186 gm), crushed to crumbs
- 1 cup finely chopped pecans (90 gm)
- 6 tablespoons unsalted butter, melted
- ¼ teaspoon salt
For the filling:
- 3 tablespoons cornstarch
- ¼ teaspoon kosher salt
- 1 cup milk
- ¾ cup maple syrup
- 2 large egg yolks
- 1 cup heavy whipping cream
- 2 tablespoons sugar
For the maple caramel:
- 1 cup maple syrup (not imitation)
- 2 tablespoons unsalted butter
- ¼ cup heavy whipping cream
- ¼ teaspoon salt
To prepare the crust:
- Preheat the oven to 350 degrees. Combine the cookie crumbs, pecans, and melted butter. Stir to combine and press into the sides and bottom of a 9” tart part with a removable bottom. Bake in the preheated oven for about 9 minutes or until set. Allow to cool while you prepare your filling.
To prepare the filling:
- In a medium saucepan, whisk together the cornstarch and salt. Add the milk, maple syrup, and egg yolks and stir to combine. Turn the heat to medium heat and bring to a bubble, stirring all along. Once thickened to a pudding consistency, remove from heat and place in a heat-safe bowl. Place a sheet of plastic wrap directly on top to prevent a skin from forming and place in the fridge to cool completely.
- Once cooled at least to room temperature, whip the cream and sugar together until stiff peaks form. Stir the maple pudding; if you notice any clumps, you can push the pudding through a sieve to remove any clumps. Fold the whipped cream and maple pudding together until combined and spread into the prepared pie crust. Garnish with additional cookie crumbs or pecans. Allow to set up in the fridge while you prepare the caramel.
To prepare the caramel:
- Bring the maple syrup to a boil in a medium saucepan and continue cooking without stirring until a candy thermometer reaching 230 degrees Fahrenheit (soft ball stage). Remove the pan from heat and carefully stir in the butter, cream and salt. Place in a heat-safe jar or container to cool slightly before serving with slices of the pie.