Maple Walnut Tarts

Happy Sunday everyone! Here in Ontario Canada we are enjoying a longer weekend because of Family Day Monday! The weather is above average, warm and sunny, perfect to go for a walk or run. We are spending some quality time with my mom who is visiting from Switzerland.

One of the things I grew to love since coming to Canada is Maple Syrup. I can’t wait for the Maple Syrup season to begin!

The Canadian province of Quebec is by far the largest producer, responsible for 75% of the world’s output. Vermont is the largest producer in the United States generating about 6% of the global supply.

 

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Love the combination of Maple Syrup and Nuts!!

 

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This recipe makes enough for a 9-inch (about 23cm)pie dish or 12 3 1/2-inch (9cm) tart pans.

 

Maple Walnut Tarts

Pastry 

  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 2/3 cup cold butter, cut into pieces
  • 1/2 cup ice-cold water (approx.)

 

Walnut Filling

  • 3 eggs
  • 1 cup maple syrup
  • 3/4 cup brown sugar, packed
  • 2 tbsp butter, melted
  • 1 tsp vanilla extract
  • 1 cup walnuts, coarsely chopped

 

-Preheat oven to 425F (220C)

Pastry:

In a small bowl, combine flour, sugar, salt and baking powder. Cut in butter until mixture is crumbly. Add water 2 tbsp at a time, mixing with a fork. Add a little more water if necessary. Press mixture into 2 flat disks. Wrap in plastic foil or waxed paper and refrigerate 30 minutes.

Filling:

In a bowl, beat together eggs, syrup, brown sugar, melted butter and vanilla until just blended.

-On a lightly floured board, roll out pastry disks. Cut into 5-inch (12cm) circle. Line 12 tart pans or a 9-inch round pie dish with pastry.

-Divide walnuts and maple syrup mixture equally among tart shells. Bake 20 to 25 minutes or until pastry is golden and filling is soft set.

-Let stand 15 minutes before removing from tart pans. Serve warm or at room temperature.

 

 

Enjoy!

 

 

The recipe is adapted from the Get Cracking cookbook.

 

 

Follow me on Instagram:)   @littleswisslittlecanadian

 

 

 

 

 

No-Bake Fruit Pie with Coconut Milk Custard

Happy Weekend everyone!

This is an other no bake dessert. The crust is made out off nuts and dates-that’s all! Filled with my Coconut Milk Custard, which I used in a previous recipe, Coconut Custard mini tarts with mixed berries, and topped with fruit of your choice…so delicious and healthy:) I will definitely make this again.

 

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Prepare Custard in advance.

 

No-Bake-Fruit Pie

Crust:

  • 1cup Medjool dates
  • (if you use other dates, soak them in water first to soften a bit)
  • 3cups mixed raw nuts

-Grease a 9-inch pie dish.

-In a food processor grind nuts and dates until finely chopped. It should stick together. Spread evenly into pie dish.

 

Coconut Custard:

-Prepare Custard ahead.

 

-Fill pie with the Coconut Milk Custard and top with fruit of your choice. I used Blueberries, Kiwis and Orange-Segments.

-Refrigerate for a few hours or overnight, it will be easier to serve.

 

 

 

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Enjoy!

 

Follow me on Instagram:)  littleswisslittlecanadian

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Coconut Custard mini tarts with mixed berries

Sometimes I just like to make mini desserts-they are just so cute and pretty. You can transform any regular size pie into mini tarts, of course it is a little bit more work, but it is totally worth it!

My family likes homemade pudding. I used to make it with regular milk and sugar but due to sensitivities I have to change recipes into dairy free versions. And I also like to stay away from refined sugar as much as possible. For the custard in this recipe I used coconut milk and honey to sweeten, and it turned out really great!

The tart shells are made with whole wheat flour. I definitely will try out some other flours, like spelt or kamut, in the future. They are healthy and easier to digest. I would love to hear what flours you use!!!

 

Tart shells

  • 1 1/2cup      whole wheat flour
  • 1/4cup         coconut oil, melted
  • 4tbsp           maple syrup
  • 1tsp              cinnamon
  • pinch           sea salt
  •                       water if mixture is to dry

-Mix ingredients and press into greased muffin tins. Bake at 350F/180C for about 10 minutes. Let cool in tins.

 

Coconut custard

  • 1 1/2 tins    coconut milk
  • 1/2cup        honey
  • 4tbsp          cornstarch
  • 1                   vanilla bean or 1 tsp vanilla extract

-In a medium saucepan add coconut milk, stir in cornstarch and honey. Bring to a boil, reduce heat, simmer and whisk until thickens. Remove from heat. Pour in a bowl, cover with plastic wrap and let cool. Refrigerate for about an hour.

-Spoon custard into tart shells and top with mixed berries, or any fruit, and toasted coconut if desired.

 

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Enjoy!

 

 

Pumpkin-Oat-Squares

I have always been interested in other countries-their people, traditions and of course food. Every Country has its unique specialities. I grew up in Switzerland where there are lots of specialities that are specific to certain regions. Also the influence of neighboring countries making it very interesting. And that given the small size of Switzerland.

Used to Swiss and mostly European foods it was very adventurous coming to Canada and trying out new things that I have never seen before! Also I should say, just the size of my new home country was an adventure alone!

Take a simple Muffin, or a Cupcake-I actually never had or seen one as a child! It is funny to see that now there are Cupcake Shops in Switzerland!

As it is getting closer to December I will be thinking of Christmas Cookies. But I am not ready for that. I felt more like Pumpkin than Gingerbread.

Usually Oat-Squares are filled with Fruit fillings but I had some Pumpkin puree left so I changed things up a bit.

Oat Mix

  • 1cup         unbleached white flour
  • 1 1/2cup  oats
  • 1/2cup     coconut oil, melted
  • 1/2cup     pure cane sugar
  • 1/4cup     honey

Pumpkin filling

  • 2cups     pumpkin puree
  • 1/2cup    maple syrup
  • 1/4cup    coconut milk
  • 1tsp         cinnamon
  • 1/2tsp     nutmeg

Mix together flour, oats, melted coconut oil, cane sugar and honey. Put half into the bottom of a greased square pan, pat it down firmly.

In a small saucepan, warm up pumpkin puree, maple syrup and coconut milk. Remove from heat and add cinnamon and nutmeg.

Pour filling over crust and cover with the remaining oat mixture.

Bake at 350F/180C for about 40 minutes or golden brown.

 

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Enjoy!