In The Kitchen/ recipe/ tart

Maple Cream Tarts

Well it would seem that I’m on a bit of a tart kick.  They’re just so nostalgic and make me think of family reunions or town hall get togethers, weddings, and special occasions.  Love that.  There’s something so beautiful and classic about a tart.  The shortbread crust, the pastry cream, the fruit and the endless flavour opportunities.  And they’re such a treat.

Even though I’m trying to remove wheat from our diet, the occasional treat is allowed, but it has to be good.  It has to be worth it…and tarts definitely are!  I’m actually going to try to make a wheat free crust, using almond flour…I think it will be great…stay tuned for that.

Anyway, when I was thinking of different flavours of pastry cream, I immediately thought of maple.  Thanks to my Dad, I just so happened to have 4 cans of pure Quebec maple syrup in my pantry just waiting to be used in some delicious concoction.  So I made some Maple Cream.  Oh my deliciousness.

Maple + shortbread crust = delish.

The maple flavour in these tarts is not overpowering.  You actually taste it more in the aftertaste…a nice maple finish.  But they are sweet, and definitely need a fruit topping.  I put some pears on ours only because that’s what I had around, but you could add any fruit that you like:  berries, bananas, even toasted nuts.



Maple Cream Tarts

This recipe makes 6, 3 inch tarts, or 1, 10 inch tart.



The Shortbread Crust:

  • 11/4 cup flour
  • 1/3 cup sugar
  • pinch of salt
  • 1/2 cup butter (cut into chunks)
  • 1 egg yolk
  • 6 inch mini 3 tart pans (or 1 large tart pan)

The Maple Cream:

  • 1/4 cup sugar
  • 4 tbsp pure maple syrup (split)
  • 2 tbsp cornstarch
  • 4 egg yolks
  • 1 1/3 cups whole milk
  • 1/2 vanilla bean (split down the centre to expose the seeds)


The Shortbread Crust:

  1. Preheat your oven to 400 degrees.
  2. In a food processor, process the flour, sugar and salt for about 10 seconds.
  3. Then add the chunks of butter and process until the mixture looks like coarse crumbs.
  4. Add the egg yolk and process again until the egg is thoroughly combined.
  5. If you are making mini tarts (tartlets), separate the mixture into 6 – 3 inch tart pans, and press the dough into the molds, making the sides slightly higher than the centre. Bake for 12-15 minutes, making sure to prick them with a fork several times, as the dough tends to puff up. Watch them carefully, as they go from not done to overcooked very quickly!
  6. If you are making one large tart, press the mixture into a 10 inch tart pan (making the sides slightly higher than the centre) and bake for about 15-18 minutes. Again make sure to prick the tart with a fork several times while baking, and watch it carefully.

The Maple Cream:

  1. Using a mixer, beat together the sugar, 2 tbsp of the maple syrup, cornstarch and egg yolks until the mixture is thick and pale yellow.
  2. In a small saucepan combine the milk and the vanilla bean, bring to a simmer. Then remove the vanilla bean.
  3. Pour about half of the milk mixture into the egg mixture, and stir.
  4. Then return this milk/egg mixture to the remaining milk mixture in the saucepan, and continue to cook, whisking constantly, until the custard is thick and slightly bubbly. Make sure to whisk constantly so that the mixture doesn’t burn to the bottom of the pan.
  5. Remove from heat and stir in the vanilla and the remaining 2 tbsp of maple syrup.
  6. Cover the custard with a sheet of parchment paper to prevent a skin from forming, then it set aside to cool.

Putting the Tarts Together:

  1. Once the tarts and maple cream have cooled completely, fill the centre of the tarts with a scoop of the cream.
  2. Top with fruit of your choice.


So do you love tarts?  Do you have a tried and true flavour you make?  Leave a link and share with everyone what tarts you’re whipping up in your kitchen!

Have a delicious day!

Here are more delicious tart recipes!
Coconut Cream Tarts
Lemon Meringue Tart
Strawberry Cream Tart

You Might Also Like


  • Reply
    June 6, 2013 at 9:17 AM

    Love maple! These are adorable!

  • Reply
    June 6, 2013 at 10:25 AM

    Yummy! This sounds really delicious 🙂

  • Reply
    June 6, 2013 at 5:46 PM

    I’ve never made a tart, but this looks amazing!!! I’m gonna try it 🙂

    Kristen from The Road To Domestication

    • Reply
      June 7, 2013 at 5:41 PM

      Oh you should try! They are well worth the effort! Delish!

  • Reply
    Angie@Echoes of Laughter
    June 6, 2013 at 7:43 PM

    These look so yummy Jo-Anna! I haven`t made tarts for awhile and I need to get busy! Angie xo

  • Reply
    Taryn @ Design, Dining + Diapers
    June 6, 2013 at 10:49 PM

    This looks so delicious! So fresh and delicious for summer 🙂

  • Reply
    16 Easy Summer Recipes (Link Party Features) - Design, Dining + Diapers
    June 8, 2013 at 5:01 AM

    […] Maple Cream Tarts by Life in the Suburbs […]

  • Reply
    16 Easy Summer Recipes | Crafty Scrappy Happy
    June 8, 2013 at 5:03 AM

    […] Maple Cream Tarts by Life in the Suburbs […]

  • Reply
    June 10, 2013 at 7:26 PM

    This is such a beautiful presentation … I’m sure it is super tasty too!

  • Reply
    Raspberry & Vanilla Bean Cream Tarts
    July 2, 2013 at 4:40 PM

    […] Meringue Tart  |  Coconut Cream Tarts  |  Maple Cream Tarts  |  Strawberry Cream […]

  • Reply
    Dannyelle @
    July 2, 2014 at 9:39 AM

    These look so yummy! I want one.

  • Reply
    The Inspiration Gallery Features | Craftberry Bush
    December 5, 2014 at 9:13 PM

    […] Perfection Strawberry Cupcakes by Life Is A Party Cherry Lemonade Slushie by Clean and Scentsible Maple Cream Tarts by Life in the Suburbs Pink Funfetti Donuts by Kleinworth Co. Mustache S’mores by Homespun […]

  • Reply
    The Inspiration Gallery Features
    December 9, 2014 at 8:22 PM

    […] Strawberry Cupcakes by Life Is A Party Cherry Lemonade Slushie by Clean and Scentsible Maple Cream Tarts by Life in the Suburbs Pink Funfetti Donuts by Kleinworth Co. Mustache S’mores by Homespun […]

  • Leave a Reply

    Recipe rating