- 18 home-made or store-bought tart shells
- 2 cups milk or 5% or 10% cream
- 2 whole eggs
- 2 egg yolks
- 1/2 cup pure maple syrup from Canada
- 3 tbsp cornstarch
- 1/2 tsp pure vanilla extract
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1 pinch ground cloves
- 1 oz dark rum (optional)
- Maple flakes or maple sugar
- 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.
- Spoon maple-spice custard into the tart shells. Just before serving, garnish with maple flakes or maple sugar.
Heat the maple sugar with a crème brûlée torch for a caramelized, crunchy topping!
The custard will keep in the fridge for 1 week.
Baked tart shells will keep at room temperature for at least 1 week.
Custard-filled tarts will keep in the fridge for 2 days.