Maple Eggnog Tarts

Ingredients

18 home-made or store-bought tart shells

Maple spiced custard:

2 cups milk or 5% or 10% cream
2 whole eggs
2 egg yolks
1/2 cup maple syrup (preferably dark syrup for its robust flavour)
3 Tbs cornstarch
1/2 tsp pure vanilla extract
1/ 2 tsp ground nutmeg
1/4 tsp ground cinnamon
1 pinch ground cloves
180mL dark rum (optional)

Decoration:

Maple flakes or maple sugar

Method

Bake tart shells according to recipe or package instructions.

Meanwhile, heat the milk in a saucepan over medium-low heat.

In a bowl, whisk the whole eggs with the egg yolks, maple syrup, cornstarch, vanilla, spices, and (if desired) the rum.

Stir in a ladle of warm milk to warm the eggs.

Pour the mixture into the saucepan and heat over medium, stirring until the custard thickens, about 5 to 7 minutes. When it reaches the boiling point, cook 1 more minute, stirring constantly. Remove from heat and quickly transfer to a bowl.

Cover with plastic wrap and let cool to room temperature, then put into the fridge for at least 1 hour.

Remove from fridge. Stir the custard vigorously.

Assembly:

Spoon maple spiced custard into the tart shells. Just before serving, garnish with maple flakes or maple sugar.

Credits: Maple from Canada

Photo Credits: Maple from Canada