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Maple Walnut Cream Tart Recipe
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Maple Walnut Cream Tart Recipe

Maple Walnut Cream Tart Recipe

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.

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Cook with the less processed, more sustainable and flavorful alternative to cane sugar with subtle notes of maple.

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