Maple Walnut Cream Tart

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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