I have two recipes for maple tarts. Both are good.
You will need:
- Frozen puff pastry tart shells
- 1/4 cup cold water
- 1/4 cup cornstarch
- 2 cups whipping cream, divided
- 1 tsp. map flavouring
- 1 1/2 cups pure maple syrup
- caramel sauce
Prick the tart shell all over with a fork and bake according to instructions.
Combine all ingredients except the 2nd cup of cream and caramel sauce, in a saucepan with no heat. whisk until completely blended. Heat the mixture over medium heat, stirring constantly for about 12 minutes. Bring the filling just to the boil and remove from the heat. It should be thick.
Pour the filling into the baked shells and when cooled down place in the fridge for about one hour. Whip the second cup of whipped cream and put a dollop on each tart. Using “Plate Scraper” caramel sauce, drizzle some over the top. They look so professional and taste absolutely incredible!