Ok I can’t lie. I was conflicted about sharing this recipe with you. It was tasty, yes. Would I make it again? Not sure. (To be fair, this is the second time I’ve made it - I won a pie contest with this tart last year…!) The crust wasn’t my favorite. It was yummy, but … well … I would prefer a pie crust. But I really wanted to give you guys a gluten free option. The custard is a little too rich for me, too. If you know me, you know that I’m a hopeless, helpless second guesser. I don’t make decisions easily and I question myself after almost every move. So when it didn’t turn out as awesome delicious perfect as I imagined it would, I basically crumpled into a despairing heap. And I decided I wouldn’t blog about it, because I didn’t think it was amazing and I wouldn’t make it again.

But after a few hours - and my husband’s very positive reviews (he was a BIG fan) - I started to rethink my approach. It was far from a dissaster and it was definitely not not tasty. It had a delicious flavor and had a great creamy texture with a nutty crust. The fact that it wasn’t my personal favorite didn’t seem a reason not to post it. If walnut, maple, and cream (and gluten free) sound like a winning combination to you, then this might be perfect for you.

maple cream tart with walnut crust

serves 8-10

Ingredients

[crust]

• 2 1/2 cups walnuts

• 4 Tbsp butter

• 2 Tbsp sugar

• big pinch kosher salt

• 1 egg white

[maple cream custard]

• 2 1/4 cups heavy cream

• 3/4 cups maple syrup

• 4 egg yolks

• 1 egg

• 1 tsp vanilla

• big pinch salt

• big pinch nutmeg

Instructions

1. Preheat oven to 400.

2. In a food processor, pulse the walnuts into a fine crumb.

3. Transfer to a bowl and add the remaining ingredients; stir well to combine.

4. Press along the bottom and sides of a tart pan. Be sure to go about 3/4 inch up the tart pan sides.

5. Bake for 15 minutes. Remove and let cool while you make the custard. Reduce heat to 300.

6. In a medium sized bowl, whisk the egg yolks and egg well to combine.

7. In a small sauce pan, bring the cream and maple syrup to a simmer. Slowly pour the cream into the eggs while whisking constantly.

8. Add the vanilla, salt, and nutmeg. Pour into tart shell and set on a baking sheet. Don’t skip the baking sheet or you might end up with a greasy (smoky) oven.

9. Bake for about an hour or until the tart seems set but still jiggles slightly.

10. Let cool completely before serving.

11. Store in the fridge, wrapped with saran.

notes

• I found the crust to get pretty greasy after baking the second time. Next time I might add some blitzed oats, or reduce the butter by a tablespoon or so.

• Use good quality heavy cream!

• Wet a knife under warm water for clean slicing.

• I personally prefer this pie on the colder side.

• This pie tasted great with a drizzle of maple syrup and blackberries. I made a quick blackberry sauce by blitzing 2 containers of blackberries with 1/4 cup maple syrup and a pinch salt, pressing that through a seive, and reducing it over medium heat for 5-7 minutes.

Adapted from bakingamoment and NYtimes