This tart is really the epitome of the season. Sweet maple, warm nutmeg, rich and creamy custard. What more could a Winter-you want? It’s a great dessert to serve because it’s quite sophisticated with that clean custard slice. It’s essentially a maple cream pie. The simple crust comes together under five minutes, and if even that seems too taxing during the holidays, then just use a pre-bought pie or tart crust. The custard is equally quick and bakes into the perfect creamy filling.
The maple is the sweet component, so there is no extra added sugar, but it’s PLENTY sweet. If you’re not a fan of drowning your pancakes in maple syrup, then perhaps this tart will be overpowering for you (both in maple and sweet). However, if you are the type of person that loves maple syrup with their pancakes, waffles, or in their lattes, then this tart will make your dreams come true. When I was reducing the maple syrup, I wanted to cancel the bake entirely, and just make some pancakes instead. I refrained, and I’m so glad I did because I’d been meaning to rephotograph this tart for a while. And in the process, I’d forgotten just how delicious it was. And is.
For other maple bakes, try these: Maple Butter Cake, Maple Chômeur, and Maple Brown Sugar Cookies. For custard type desserts try: Baked Apple Custard, Vanilla Custard & Strawberry Preserves, Butterscotch Pudding, Mocha Pot de Crème, and Vanilla Bean Pudding Cake.
A Bee Bakes 
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