Maple Cream Tart

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.

In the mood for more maple recipes? Check out my Maple Squares or my Chewy Maple, Walnut & Ginger Cookies!


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)


  1. Preheat oven to 350F and grease a nine-inch tart pan with removable bottom with cooking spray.
  2. Using a food processor, pulse the pecans, flour, sugar and salt together.
  3. Add in the butter, one cube at a time, until the mixture resembles coarse bread crumbs.
  4. 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.
  5. Press the dough into the prepared tart pan. Bake crust for 15 minutes. Allow crust to cool while you prepare the filling.
  6. Make the filling: In a small bowl. whisk together the cornstarch and 1/2 cup of the heavy cream.  Mix until smooth.
  7. 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.
  8. Reduce heat to medium-low and allow mixture to simmer for 2-3 minutes, until thickened. Make sure to stir often.
  9. Remove from heat and stir in the vanilla.
  10. 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.


2 Comments Add yours

  1. OMW mouth watering..

    Liked by 1 person

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