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.