Maple Walnut Cream Tart Recipe — Decadent Nutty Dessert

This elegant maple cream tart deliciously showcases maple products. The meringue crust is crisp outside and soft and pillowy inside — a cloud-like delight.

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Maple season is my favorite time of year. Beyond its sweetness, maple season signals the end of winter in Quebec where I live — snow melts, temperatures climb, and the sap begins to run. Living in a region that produces most of the world’s maple syrup means I’ve had plenty of opportunities to bake and experiment with maple in many recipes. I use maple in muffins, madeleines, financiers, macarons, cookies, cupcakes, candies — pretty much everything. One of the loveliest ways to highlight both maple syrup and maple sugar is in this walnut and maple cream tart.

This tart is worthy of special occasions: it looks impressive and tastes even better. The meringue crust and glazed walnuts can be prepared ahead of time, and assembling the tart is quick — just whip cream and fill the shell. The tart’s rich maple aroma is irresistible, yet the whipped topping keeps it feeling light and elegant.

One interesting element is the crust, which includes crushed crackers. The crackers are nearly undetectable in flavor but add body and structure to the meringue shell. You can bake the crust the same day you serve the tart, but it benefits from resting in the refrigerator overnight. Chilling gives the crust a slightly chewy texture that contrasts wonderfully with the silky maple whipped cream.

Helpful Tips for Making Walnut and Maple Cream Tart

• Use real maple sugar if you can: Maple sugar adds a deep, nuanced maple flavor to the crust and has a golden, powdery texture. If you can’t find maple sugar, substitute the same amount of regular granulated sugar.
• Avoid imitation “maple-flavored” syrups: Many store-bought syrups mimic maple at lower cost, but real maple syrup has a cleaner, less sticky texture and an unmatched flavor. If you buy a higher-quality syrup, it will keep refrigerated for a long time.
• Swap the crackers if needed: The recipe uses unsalted soda crackers (saltines) to build the meringue crust, but unsalted water crackers will also work well.

Maple Desserts & Treats Cookbook

If you love maple, consider the Maple Desserts & Treats Cookbook. This collection includes 25 maple-forward recipes ranging from classic favorites to modern confections. The recipes are gathered in an easy-to-save PDF eBook that keeps your favorite maple recipes handy.

Walnut and Maple Cream Tart

This elegant maple cream tart highlights maple products. The meringue crust is crisp on the outside and pillowy on the inside.

Prep Time:
25 mins

Cook Time:
35 mins

Total Time:
1 hr

Servings
1 1 9-inch (23-cm) tart.

Author
Marie Asselin, FoodNouveau.com.

Ingredients

For the crust

• 1/2 cup (125 ml) granulated maple sugar (or substitute the same amount of granulated sugar)
• 1/2 cup (125 ml) granulated sugar
• 3 large egg whites, room temperature
• Pinch of kosher or fine sea salt
• 2 tbsp (30 ml) maple syrup
• 3/4 cup (180 ml) finely chopped or coarsely ground toasted walnuts
• 3/4 cup (180 ml) crushed unsalted soda crackers or unsalted water crackers
• 1 tsp (5 ml) baking powder
• For the candied walnuts (optional): 1/4 cup (60 ml) maple syrup and 16 walnut halves

For the whipped topping

• 1 cup (250 ml) heavy whipping cream (35% m.f.)
• 1/4 cup (60 ml) maple syrup

To serve

• Coarse maple sugar, optional

Instructions

• Preheat the oven to 350°F (175°C). Lightly grease the bottom and sides of a 9-inch (23-cm) tart pan with a removable bottom.
• In a small bowl, whisk together the maple sugar and granulated sugar. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat the egg whites and salt at high speed until soft peaks form. Lower the speed and add the sugar mixture gradually, two spoonfuls at a time, until the whites are stiff and glossy. Mix in the maple syrup slowly—do not overbeat.
  
• In a separate bowl, combine the walnuts, crushed crackers, and baking powder. Gently fold this mixture into the meringue with a spatula until evenly incorporated.
• Spread the crust mixture into the prepared tart pan, shaping a slight well in the center to hold the whipped maple cream after baking.
• Bake the shell for 25–35 minutes, until golden but not brown. Remove from the oven and cool completely. Refrigerate the shell at least two hours, ideally overnight, for best texture.

To make the candied walnuts

• Line a baking sheet with parchment paper. In a nonstick skillet, combine 1/4 cup maple syrup and walnut halves, stirring to coat. Place over medium-high heat; the syrup will simmer and bubble. Stir frequently. When the syrup becomes very sticky and the nuts are shiny and coated, remove from heat. Lift nuts out with a fork, placing them on the parchment to cool and harden. Store in an airtight container; they can be made several days ahead.

• To serve: Whip the heavy cream to soft peaks, add the 1/4 cup maple syrup and whip just to combine. Spread the maple cream into the chilled meringue shell. Decorate with candied walnuts and, if desired, a sprinkle of coarse maple sugar. Serve within a few hours and keep refrigerated until serving.
• Recipe adapted from Food 52.

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