Wednesday, August 11, 2010

Maple brûlée tartlets

Maple brûlée tartlets / Tortinhas brûlée de xarope de bordo

My love for mini food can sometimes go well and sometimes not so much – I saw a beautiful maple brûlée tart on DH mag #51 and immediately ran to the kitchen to bake it, but decided to make tartlets instead. The problem is that the pastry shrunk so much there was almost no room for the filling. :S
To solve the situation, I baked the remaining filling in a water bath and ended up with a delicious maple crème brûlée – if I were you, I’d ignore the tartlets and go straight to the ramekin version. :)

Maple brûlée tartlets / Tortinhas brûlée de xarope de bordo

Maple brûlée tartlets
from Donna Hay magazine

Vanilla pastry:
1 2/3 cups + 1 ½ tablespoons (250g) all purpose flour
1 tablespoon caster sugar
¼ teaspoon baking powder
180g unsalted butter, cold and chopped
1/3 cup (80ml) iced water
1 teaspoon vanilla extract

1 cup (240ml) whole milk
1 cup (240ml) pouring cream
2 eggs
2 egg yolks
½ cup + 1 tablespoon (112g) caster sugar
¼ cup (60ml) maple syrup
caster sugar, for sprinkling

Make the pastry: place the flour, sugar and baking powder in the bowl of a food processor and process to combine. Add the butter and process until the mixture resembles fine breadcrumbs. While the motor is running, gradually add the water and vanilla (mix them together before pouring in the processor). Process just until mixture comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
Roll out the pastry on a lightly floured surface to 3mm thick. Line a lightly buttered 28cm pie pan with the pastry. Prick with a fork and freeze for 30 minutes.
Preheat the oven to 180°C/350°F; line the bottom of the pastry with foil, cover with baking weights or beans and bake for 10-15 minutes. Remove the weights/beans and the foil and bake for another 10 minutes or until lightly golden.
Place the milk and cream in a small saucepan over low heat just until boiling. Place the eggs, extra yolks, sugar and maple in a bowl and whisk to combine. Gradually whisk in the milk mixture. Allow to cool. Preheat the oven to 160°C/320°F. Pour the mixture into the pastry case and bake for 15-20 minutes or until just set. Allow to cool in the pan.
Sprinkle the tart with sugar just before serving and caramelize with a small kitchen blow torch until a golden crust forms.

Serves 8 – I halved the recipe above and got 10 tartlets (9cm each)

Maple brûlée tartlets / Tortinhas brûlée de xarope de bordo


Paula said...

oh, I love this delicious idea!

Victoria said...

I just look forward to spring for the Quebec maple syrup is ready! I might try your tartlets recipe . Sounds delicious !!! I love desserts with maple syrup!

Inga said...

They look just adorable and delicious! Can`t wait to try them myself!

Torviewtoronto said...

looks delicious

Lydia (The Perfect Pantry) said...

My Canadian husband, who loves all things maple, is going to love these, especially the creme brulee version.

heather said...

if i had a dessert this would be it. anything maple, but oh does this sound incredible!



The Urban Baker said...

Oh, Patricia! another example of heaven on a plate. we need to bake together! xx

eatme_delicious said...

Nooo I can't ignore the tartlets! I love lots of crust, and I love bruleed things and I love maple so they look like they were made for me!

Anonymous said...

Oh this is the interests of saving more room for all that yummy creme brulee, I would definitely skip the tartlets :)

dining tables said...

That is a good looking maple. I have never seen a maple like that before. I am wonder how it taste. I am sure that it so good.

Patricia Scarpin said...

Paula, thank you!

Victoria, I'm addicted to maple syrup, even though I live in Brazil! :)
Thank you!

Inga, thank you! I hope you like the recipe!

Torview..., thank you.

Lydia, I do hope he likes it, sweetie!

Heather, I love all things maple, too! Thank you!

Susan, we do! I would absolutely love it! :)

Ashley, maybe if you try another recipe for the crust? One that doesn't shrink that much? I think you would like it!
Thank you, darling!

Anonymous, yay! I'm glad you like the crème brûlée! Thank you!

M. said...


Shabs.. said...

lovely looking tartlets...I am not much of a tart fan, probably i dint have real good ones...but i love makingthem and shooting their pics:)

Fearless Kitchen said...

What an interesting idea! I bet this would be very popular around here in a couple of months.

Preppy Pink Crocodile said...

Oh my word- my mouth is watering! Those look amazing!

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