Since moving out of New England 11 years ago, my husband has sorely missed ready availability of his most favored ice cream flavor: maple walnut. I adapted this tart recipe from an old Good Housekeeping angel pecan pie recipe to help him bide the time between visits home.
(Note: Making the crust ahead and storing it overnight in the fridge, gives it a slightly chewy texture that balances the silky whipped cream very nicely.)
Makes: one 8 x 11 inch rectangular tart
½ cups granulated maple sugar
½ cups white sugar
3 large egg whites at room temperature
1/8 teaspoon salt
1/2 cup good quality New England maple syrup, divided
¾ cups chopped walnuts, toasted
¾ cups unsalted soda crackers, crushed
1 teaspoon baking powder
16 intact walnut halves
1 cup heavy whipping cream.