Maple Walnut Cream Tart
This recipe crafts an exquisite Maple Walnut Cream Tart, featuring an airy, crisp meringue base infused with crushed crackers and toasted walnuts. Crowned with light whipped cream and a generous drizzle of premium maple syrup, then adorned with whole walnuts, it offers a delightful symphony of textures and comforting sweet flavors, perfect for any special occasion.
Equipment
- 1 Stand Mixer
- 2 Mixing Bowls (large, chilled)
- 1 9-inch Tart Pan (with removable bottom)
- 1 Rubber Spatula
- 1 Measuring Cups and Spoons
Ingredients
Main
- ½ cups granulated maple sugar
- ½ cups white sugar
- 3 large egg whites at room temperature
- 1/8 teaspoon salt
- 1/2 cup good quality New England maple syrup divided
- ¾ cups chopped walnuts toasted
- ¾ cups unsalted soda crackers crushed
- 1 teaspoon baking powder
- 16 intact walnut halves
- 1 cup heavy whipping cream
Instructions
- Preheat oven to 325°F (160°C). Generously butter and flour a 9-inch tart pan with a removable bottom.
- In a medium bowl, combine crushed soda crackers, chopped toasted walnuts, and baking powder; set aside.
- In a large, clean mixing bowl, beat room temperature egg whites with salt on medium speed until soft peaks form.
- Gradually add granulated maple sugar and white sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form.
- Gently fold the cracker-walnut mixture into the meringue using a rubber spatula, being careful not to deflate the mixture.
- Spread the meringue mixture evenly into the prepared tart pan. Bake for 30-40 minutes, or until the base is set and lightly golden.
- Remove from oven and let the tart base cool completely in the pan on a wire rack before carefully removing it.
- In a chilled bowl, whip the heavy whipping cream until stiff peaks form.
- Spread the whipped cream over the cooled tart base. Drizzle generously with half of the divided maple syrup.
- Arrange the 16 intact walnut halves decoratively on top. Refrigerate for at least 30 minutes before slicing and serving.
Notes
For optimal meringue volume, ensure egg whites are at room temperature and your mixing bowl is meticulously clean and grease-free. Gradually incorporate sugars for a stable, glossy meringue. When folding in the crushed crackers and toasted walnuts, use a gentle hand to prevent deflation, which ensures a light, airy base. Proper toasting of walnuts significantly enhances their nutty flavor. Utilize high-quality New England maple syrup; its distinct character is fundamental to this tart. To prevent sticking, generously butter and flour your tart pan. Avoid overbaking; the tart base should be just set and lightly golden. For an elegant finish, artfully arrange the walnut halves and a final maple syrup drizzle.