If you have a sweet tooth, you’ll love this sugar tart with its delicate maple syrup flavour. I must warn you though, it is very very sweet (it’s called sugar tart for a reason!) but I love it anyway, and I love the creamy texture.
The recipe was initially shared by La Sucrerie des Gallants, that’s the tart they have on the menu at their sugar shack. I did some adjustments and I’m sharing the recipe that worked best for me. You could be tempted to not add sugar because it’s already so sweet but think twice before you do that and read the blog post about the role of sugar in baking.
I tried making them in tart rings and pie dishes and I found that a pie dish works best, the tart ring is too shallow. The filling will rise while baking (then deflates as it cools down) so you need to leave plenty of space between the filling and the top of the crust (at least 1.5cm (1/2″) .
You’ll find the recipe for the shortcrust pastry here (or you can buy some if you don’t have time to make it). The filling is already sweet so we need to use an unsweetened pastry. I like to flavour it with a bit of vanilla extract for the taste.