Best Maple Nut Tart Recipes

AWARD-WINNING MAPLE-NUT-TOFFEE TART

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine flour and sugar in a bowl. Cut in butter until the mixture resembles coarse crumbs.
• Combine egg yolks and milk in a small bowl; stir into flour mixture until dough is blended.
• Press dough, using lightly floured hands, into the bottom and 1 inch up the sides of a 12-inch tart pan with a removable bottom. Line the unpricked shell with a double thickness of aluminum foil. Place pan on a large baking sheet.
• Bake in the preheated oven until edges are lightly browned, 12 to 15 minutes.
• Meanwhile, combine condensed milk, maple flavoring, cinnamon, and salt in a medium bowl. Stir pecans, walnuts, and almonds into the batter.
• Remove shell from the oven, leaving oven on, and fill with batter.
• Return tart to the oven and bake until golden brown, 20 to 25 minutes.
• Remove from the oven and cool completely on a wire rack, about 30 minutes.
• Place chocolate chips in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 3 minutes. Drizzle tart with melted chocolate. Refrigerate until chocolate has hardened and filling is firm.

MAPLE NUT TART WITH A CHOCOLATE WHISKEY MOUSSE

Steps:

• Preheat the oven to 350 degrees F. Spray the tart shells with cooking spray and set aside.
• For the crust: Place the hazelnuts, granulated sugar and graham crackers in a food processor and pulse until it looks like cornmeal. Add the butter, a little at a time, pulsing until the mixture comes together. Divide among the tart shells and press up the sides, making sure the crust is tightly packed.
• For the filling: In a large bowl, mix together the brown sugar, vanilla bean paste, salt and eggs. Add the bacon grease and maple syrup; mix to combine. Stir in the hazelnuts and pecans.
• Sprinkle the hazelnuts and pecans onto the bottoms of the crusts. Pour the syrup mixture over the nuts. Sprinkle the tops with bacon. Bake until set, about 25 minutes. Let cool.
• For the mousse: In the bowl of a stand mixer fitted with the whip attachment, whip the cream cheese for 30 seconds to aerate it. Add the cream, confectioners' sugar, cocoa powder, bourbon, vanilla bean paste and salt and whip until light and fluffy. Taste and add more cocoa powder if desired.
• Pop the cooled tarts out of the pan and place on individual plates. Spoon the mousse into small dishes, garnish with chocolate curls and mint leaves, and serve on the side.

MAPLE-NUT TART

Steps:

• Preheat oven to 350 degrees. On a lightly floured piece of waxed or parchment paper, roll dough into a 12-inch circle. Carefully fit into a 9-inch removable-bottom tart pan, gently lowering dough into bottom and sides of pan without stretching. Roll rolling pin over edge of tart pan to cut off excess dough (discard excess); set tart shell aside.
• In a medium bowl, whisk together eggs, sugar, and salt; whisk in maple syrup. Add nuts, and mix filling to combine. Place tart pan on a rimmed baking sheet, and pour in filling. Bake tart until filling is set and crust is slightly golden, 55 to 60 minutes. Cool completely in pan. Remove tart from pan before serving.

CHOCOLATE DRIZZLED MAPLE-NUT TART

Steps:

• Preheat oven to 375°. In a large bowl, mix flour and sugar; cut in butter until crumbly. In a small bowl, whisk milk and egg yolks; gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., On a lightly floured surface, roll dough to a 1/4-in.-thick circle; transfer to an ungreased 11-in. fluted tart pan with removable bottom. Trim pastry even with rim; refrigerate 15 minutes., Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 20-25 minutes or until bottom is lightly browned. Remove foil and weights; bake 5-7 minutes longer or until light brown., Meanwhile, in a large bowl, mix milk, maple flavoring, cinnamon and salt until blended. Stir in pecans, walnuts and almonds; add to crust. Bake 15-20 minutes or until crust is golden brown and filling is set. Cool completely on a wire rack., Drizzle with melted chocolate. Refrigerate 1 hour or until filling is firm.

CHOCOLATE DRIZZLED MAPLE-NUT TART

Steps:

• Preheat oven to 375°. In a large bowl, mix flour and sugar; cut in butter until crumbly. In a small bowl, whisk milk and egg yolks; gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight. On a lightly floured surface, roll dough to a 1/4-in.-thick circle; transfer to an ungreased 11-in. fluted tart pan with removable bottom. Trim pastry even with rim; refrigerate 15 minutes.
• Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 20-25 minutes or until bottom is lightly browned. Remove foil and weights; bake 5-7 minutes longer or until light brown.
• Meanwhile, in a large bowl, mix milk, maple flavoring, cinnamon and salt until blended. Stir in pecans, walnuts and almonds; add to crust. Bake 15-20 minutes or until crust is golden brown and filling is set. Cool completely on a wire rack. Drizzle with melted chocolate. Refrigerate 1 hour or until filling is firm.

MAPLE-NUT TART

Steps:

• PREHEAT OVEN TO 350. ON A LIGHTLY FLOURED PIECE OF WAXED OR PARCHMENT PAPER, ROLL DOUGH INTO A 12-INCH CIRCLE. CAREFULLY FIT INTO A 9-INCH REMOVABLE-BOTTOM TART PAN, GENTLY LOWERING DOUGH INTO BOTTOM AND SIDES OF PAN WITHOUT STRETCHING. ROLL ROLLING PIN OVER EDGE OF TART PAN TO CUT OFF EXCESS DOUGH (DISCARD EXCESS); SET TART SHELL ASIDE. I A MEDIUM BOWL, WHISK TOGETHER EGGS, SUGAR, AND SALT; WHISK IN MAPLE SYRUP. ADD NUTS, AND MIX FILLING OT COMBINE. PLACE TART PAN ON A RIMMED BAKING SHEET, AND POUR IN FILLING. BAKE TART UNTIL FILLING IS SET AND CRUST IS SLIGHTLY GOLDEN, 55 TO 60 MINUTE. COOL COMPLETELY IN PAN. REMOVE TART FROM PAN BEFORE SERVING.