Exquisite Walnut and Maple Cream Tart: A Cloud-Like Meringue Dessert Recipe
Prepare to be enchanted by the Walnut and Maple Cream Tart, an elegant dessert that exquisitely highlights the rich, natural sweetness of maple. This isn’t just any tart; it’s a culinary masterpiece featuring a unique meringue crust that’s wonderfully crisp on the outside yet delightfully pillowy on the inside. Crowned with a cloud-like whipped maple cream and adorned with delicate candied walnuts, every bite is a dream – a truly cloud-like delight that will transport your taste buds to pure bliss. This recipe masterfully combines textures and flavors, making it an ideal showstopper for any special occasion or a delightful treat to brighten an ordinary day.
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Embracing the Sweetness of Maple Season in Quebec
For me, maple season isn’t just a time of year; it’s a cherished celebration. Living in Quebec, where the air starts to warm and the snow begins its slow retreat, the arrival of maple season signifies so much more than just a sweet treat. It’s a vibrant indicator that winter’s long embrace is finally loosening, making way for the gentle awakening of spring. The maple sap, crucial for producing the golden syrup we adore, starts to flow when temperatures fluctuate between freezing nights and warmer, sun-kissed days – a delicate balance that Quebec masters beautifully.
I consider myself incredibly fortunate to reside in a region globally renowned for its maple production. Recent statistics proudly reveal that the province of Quebec is responsible for an astonishing 75% of the world’s maple syrup supply. This abundance has not only instilled a deep appreciation for this natural sweetener but has also provided countless opportunities for me to experiment with, bake with, and, of course, endlessly enjoy maple products throughout the years. From the quintessential sugar shacks (cabanes à sucre) where families gather to indulge in traditional maple taffy on snow, to the innovative culinary applications found in gourmet restaurants, maple is woven into the very fabric of Quebecois culture.
My kitchen often transforms into a maple-scented haven, where I’ve created everything from fluffy maple oatmeal muffins and delicate maple madeleines to sophisticated financiers and intricate French macarons. Cookies, chewy pecan treats, cupcakes topped with maple buttercream, and even delightful maple meringues have all made appearances. It’s safe to say that if a recipe calls for a sweetener, I’m likely finding a way to incorporate maple! However, among all these delights, there’s one dessert that truly stands out as my absolute favorite way to highlight the unique qualities of both maple syrup and maple sugar: this ethereal, cloud-like Walnut and Maple Cream Tart.
The Walnut and Maple Cream Tart: A Culinary Gem
It won’t take much to convince you that this maple cream tart is not just delicious, but truly special occasion-worthy. Its presentation is nothing short of spectacular, captivating the eye with its delicate meringue shell and elegant topping, yet its taste surpasses even its visual appeal. The beauty of this recipe extends beyond its stunning appearance; it’s also surprisingly adaptable to a busy schedule. Both the unique meringue crust and the glistening candied walnuts can be prepared in advance, allowing you to focus on the quick and satisfying assembly process when it’s time to serve. Whipping up the luscious maple cream takes mere moments, making this tart a perfect choice for entertaining without the stress.
The tart’s deep, inviting maple aroma is utterly intoxicating and remarkably addictive, drawing everyone in for a taste. Despite its indulgent flavor profile, the texture is remarkably light and airy, ensuring that no one feels overly guilty for enjoying a generous slice (or perhaps two!). This harmonious balance makes it a truly irresistible dessert. The ingenuity of this particular maple cream tart lies in its crust: a delicate meringue enriched with finely crushed crackers. While you might expect the crackers to be detectable, they are in fact indiscernible flavor-wise in the finished baked product. Instead, they play a crucial role, providing a subtle yet essential body and structure to the otherwise ethereal meringue, creating a crust that’s wonderfully crisp on the exterior and soft within.
For an optimal textural experience, while you can certainly bake the crust on the day you plan to serve the tart, I highly recommend preparing it ahead of time. Allowing the meringue shell to rest overnight in the refrigerator works wonders. This resting period grants the crust a slightly chewy texture that offers a delightful contrast to the silky smoothness of the whipped maple cream filling. It’s a small step that elevates the entire dessert, ensuring every bite is a symphony of textures and flavors. This Walnut and Maple Cream Tart is more than just a recipe; it’s an experience, a celebration of natural sweetness, and a testament to the versatility of maple in baking.
Expert Tips for Making Your Walnut and Maple Cream Tart
To ensure your Walnut and Maple Cream Tart is nothing short of perfection, here are a few invaluable tips, especially when navigating the wonderful world of maple products:
- Hunt for Real Maple Sugar: While maple sugar might not be as ubiquitous as its liquid counterpart, maple syrup, it is absolutely worth the effort to find. This granular form of maple adds an incredible depth of concentrated maple flavor to the crust that cannot be replicated by other sweeteners. Maple sugar typically has a beautiful golden hue and a fine, powdery texture. If your local grocery stores don’t carry it, don’t despair – it’s readily available from online retailers. If, despite your best efforts, you’re unable to source it, a direct substitute of regular granulated sugar will work, though you’ll miss that extra layer of authentic maple richness.
- Beware of “Maple-Flavored” Anything: This is perhaps the most crucial tip for any maple-centric recipe. The market is flooded with “maple-flavored” syrups, often much cheaper and bearing a passing resemblance in scent to real maple. Do not be deceived! These imitations are typically corn syrup or high-fructose corn syrup with artificial flavorings and colors. There is simply no substitute for the nuanced complexity and delicate texture of real maple syrup. Genuine maple syrup has a lighter, more fluid, and less sticky consistency compared to its artificial counterparts, and its flavor profile – varying subtly with different grades – is unparalleled. While it is true that authentic maple syrup is more expensive, a bottle or can, once opened and refrigerated, lasts for an incredibly long time. For the best value, always steer clear of the small, decorative bottles often marketed for gifts, and instead seek out larger cans, which offer a more economical price per ounce. In Quebec, for example, an 18 oz (540 ml) can of Grade A maple syrup can typically be found for around CAD$8 in most grocery stores.
- Switch Up the Crackers: The original recipe for this delightful maple cream tart calls for unsalted soda crackers, often known as saltine crackers (Premium Plus types are excellent). These provide the perfect neutral base and structural integrity for the meringue. However, if you’re looking to subtly alter the crust’s texture or simply have a different preference, you can also achieve wonderful results using unsalted water crackers. Both options provide the necessary body without overpowering the delicate maple flavor of the meringue. Experiment to find your favorite, or use whatever is most accessible to you!
Explore More Maple Delights with My Cookbook!
Do you find yourself captivated by the allure of maple? If your answer is a resounding yes, then you absolutely need to get your hands on my Maple Desserts & Treats Cookbook! This comprehensive eBook is brimming with 25 incredible maple-centric recipes, spanning from timeless classics that evoke nostalgic memories to innovative modern treats that will excite your palate. “Maple Desserts & Treats” is a carefully curated collection of irresistible recipes, each made with nature’s most aromatic and delightful sugar. It’s available as a convenient, downloadable PDF format, perfect for saving and accessing across all your devices. Ready to dive deeper into the world of maple? LEARN MORE HERE
Pin Recipe
Walnut and Maple Cream Tart
Ingredients
For the crust
- 1/2 cup 125 ml granulated maple sugar (substitute the same amount of regular granulated sugar if you can’t find maple sugar)
- 1/2 cup 125 ml granulated sugar
- 3 large egg whites room temperature
- Pinch of kosher salt or fine sea salt
- 2 tbsp 30 ml maple syrup
- 3/4 cup 180 ml finely chopped or coarsely ground toasted walnuts
- 3/4 cup 180 ml crushed unsalted soda crackers (or unsalted water crackers)
- 1 tsp 5 ml baking powder
- For the candied walnuts to decorate, optional
- 1/4 cup 60 ml maple syrup
- 16 walnut halves
For the whipped topping
- 1 cup 250 ml heavy whipping cream (35% m.f.)
- 1/4 cup 60 ml maple syrup
To serve
- Coarse maple sugar optional
Instructions
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Preheat the oven at 350°F (175°C). Lightly grease the bottom and sides of a 9-inch (23-cm) tart pan with a removable bottom.
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In a small bowl, whisk together the maple sugar and granulated sugar. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl if using a hand mixer, beat together the egg whites and salt at high speed until soft peaks form. Lower the speed and slowly add the sugar mixture, two spoonfuls at a time, until all the sugar is fully incorporated and stiff and glossy peaks form. Slowly mix in the maple syrup (do not overbeat!). In a bowl, combine the walnuts, crackers, and baking powder, then add to the egg white mixture and use a spatula to gently combine.
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Spread the crust mixture into the prepared tart pan, creating a well in the center to hold the maple whipped cream topping after baking.
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Bake the shell for 25 to 35 minutes or until the meringue is golden but not brown. Remove from the oven, and cool completely. Refrigerate the shell at least two hours, or preferably overnight.
To make the candied nuts: Line a baking sheet with parchment paper. In a nonstick skillet, combine the maple syrup and walnut halves, stirring to coat the nuts with syrup. Place the skillet over medium-high heat. The syrup will come to a simmer, then bubble up around the nuts. Using a silicon spatula, stir every few seconds. When the syrup is very sticky and the nuts are coated and shiny, take the skillet off the heat. Using a fork, lift the nuts out of the pan one at a time and transfer them to the parchment paper-lined baking sheet. Let the nuts cool completely (the syrup will harden as the nuts cool), then store in an airtight container. The nuts can be prepared several days in advance.
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SERVING: Whip the heavy cream to soft peaks. Add the maple syrup and whip to incorporate. Spread the cream over the refrigerated meringue crust. Decorate with the candied walnuts, then sprinkle with coarse maple sugar if desired. Serve within a few hours (keep refrigerated until service.)
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Recipe adapted from Food 52.
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I hope this journey into the world of maple, culminating in this magnificent Walnut and Maple Cream Tart, inspires you to bring its unique sweetness into your kitchen. Whether you’re celebrating a special moment or simply treating yourself to a taste of Quebec’s finest, this tart promises to deliver pure, unadulterated delight. Enjoy every cloud-like bite!
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