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.

 

 

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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!

 

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