This tart channels my favourite part of the cabane à sucre (sugar shack) experience: dessert. The crunchy pecan crust is filled with a decadent maple cream ganache. I like to top this tart with salted, roasted pecans because they contrast nicely with the sweet filling and add great texture.
For the crust:
- 1 1/2 cups pecans
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp salt
- 1/2 cup cold butter, cubed
- 2-3 tbsp ice water
For the filling:
- 2 cups heavy cream
- 1/4 cup cornstarch
- 1 cup brown sugar
- 1/2 cup pure maple syrup
- 1 tsp sea salt
- 1 tsp vanilla extract
- chopped pecans, for garnish (optional)
- Preheat oven to 350F and grease a nine-inch tart pan with removable bottom with cooking spray.
- Using a food processor, pulse the pecans, flour, sugar and salt together.
- Add in the butter, one cube at a time, until the mixture resembles coarse bread crumbs.
- Transfer the mixture to a large bowl and add in the ice water, one tablespoon at a time, until the dough just comes together. Be careful not to add too much water or your crust will be soggy.
- Press the dough into the prepared tart pan. Bake crust for 15 minutes. Allow crust to cool while you prepare the filling.
- Make the filling: In a small bowl. whisk together the cornstarch and 1/2 cup of the heavy cream. Mix until smooth.
- In a saucepan over medium heat, combine the cornstarch mixture, remaining heavy cream, brown sugar, maple syrup and sea salt. Bring mixture to a boil, stirring often.
- Reduce heat to medium-low and allow mixture to simmer for 2-3 minutes, until thickened. Make sure to stir often.
- Remove from heat and stir in the vanilla.
- Pour the maple cream into the prepared tart shell. Refrigerate tart for at least four hours or overnight. Once cooled, garnish with chopped pecans, if desired.