Maple Peanut Butter Tart
Whisk classic Canadian maple syrup with peanut butter for a match made in dessert heaven. Feeling extra decadent? Garnish with lightly sweetened whipped cream and a sprinkle of chopped peanuts.
- Prep time: 20 minutes
- Refrigeration time: 15 minutes
- Baking time: 50 minutes
- Makes: 8 to 10 servings
|2 9-inch (23-cm) frozen pie shells|
|1 cup (250 mL) pure maple syrup|
|½ cup (125 mL) whipping cream|
|2 eggs, lightly beaten|
|1 tsp (5 mL) vanilla|
|½ tsp (1 mL) salt|
|½ cup (125 mL) lightly packed brown sugar|
|2 tbsp (30 mL) all-purpose flour|
|½ cup (125 mL) smooth peanut butter|
|Lightly sweetened whipped cream, optional|
|Chopped peanuts, optional|
Thaw 2 pie shells according to package directions and remove from tins. On a lightly floured surface, stack pastry and press together. Roll into a circle measuring about 11 inches (27.5 cm) in diameter. Ease into a 9-inch (23-cm) removeable bottom tart pan. Press pastry into base and sides of pan. Trim, allowing it to rise about ¼ inch (0.5 cm) above rim of pan. Patch any cracks with excess pastry. Using a fork, prick base all over. Save a small piece of excess dough to patch pastry if needed. Refrigerate pastry in pan while oven preheats.
Preheat oven to 400°F (200°C). Bake pastry 10 minutes, until base appears dry. Set aside to cool.
Reduce oven temperature to 350°F (180°C). Whisk maple syrup with whipping cream, eggs, vanilla and salt. Whisk in brown sugar and flour, then peanut butter until completely mixed.
Slowly pour maple peanut butter mixture into tart shell set on a baking sheet. Bake in centre of preheated oven, 40 to 45 minutes, until firm but with a slight jiggle in the centre. Cool before serving, and top with whipped cream and peanuts, if desired.
Per serving: 420 calories, 21 g fat (8 g saturated fat, 0.1 g trans fat), 60 mg cholesterol, 310 mg sodium, 51 g carbohydrate, 2 g fibre, 33 g sugars, 8 g protein