Maple-Infused Malt Tart

Description and History

The Maple-Infused Malt Tart is a dessert that combines rich, robust flavors with a sweet, indulgent maple aroma. It originates from a fusion of traditional tarts and the unique addition of malt, which is often associated with brewing and baking. This tart has roots in North American desserts where Maple syrup—a staple ingredient across Canada and parts of the United States—takes the center stage. The combination of Maple syrup and malt offers a unique, comforting blend of sweetness and depth that appeals to both the senses and nostalgia. This dessert is perfect for autumn gatherings, showcasing the signature flavors of the season and transporting you to the cozy, crisp air experienced during fall.

Ingredients

• Pastry dough
• Maple syrup - 1 cup
• Malt extract - 1/4 cup
• Heavy cream - 1/2 cup
• Unsalted butter - 1/4 cup
• Eggs - 3 large
• Brown sugar - 1/4 cup
• Salt - 1/2 teaspoon
• Vanilla extract - 1 teaspoon
• All-purpose flour - for dusting
• Pecans - optional for garnish

Preparation

Preparing the Pastry

Begin by rolling out the pastry dough on a lightly floured surface until it is about 1/4 inch thick. Place the rolled-out dough into a tart pan, pressing gently to fit the pan properly. Trim any excess dough hanging over the edges. Using a fork, prick the bottom of the pastry to prevent bubbling.

Chilling and Pre-baking

Refrigerate the tart shell for about 30 minutes to ensure it retains its shape during baking. Preheat the oven to 350°F (175°C). Once chilled, line the inside of the pastry with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake for another 5 minutes until the crust is lightly golden. This process helps to achieve a crispy bottom that holds the tart filling without becoming soggy.

Making the Filling

Combine the maple syrup, malt extract, and heavy cream in a medium saucepan. Heat gently over medium heat until the mixture is warm and well-blended. Remove from heat and allow to cool slightly.

In a mixing bowl, beat the eggs until frothy. Gradually add the brown sugar, continuing to beat until the mixture is smooth. Add the cooled maple and malt mixture to the egg mixture, whisking continuously to combine. Stir in the salt and vanilla extract.

Assembling and Baking the Tart

Pour the prepared filling into the pre-baked tart shell, smoothing the top if necessary. If desired, sprinkle chopped pecans over the filling for added texture and flavor. Bake the tart for 40-45 minutes in the preheated oven at 350°F. Use a cooking timer to ensure accurate bake time. The filling should be set and slightly puffed, and the edges should be a rich golden brown.

Enjoying Your Maple-Infused Malt Tart

Allow the tart to cool completely on a wire rack to set the filling. The tart can be served at room temperature or slightly warmed. For an extra indulgent experience, serve with a dollop of whipped heavy cream or a scoop of vanilla ice cream. This dessert pairs beautifully with a warm cup of coffee or a glass of dessert wine, enhancing the rich flavors with each bite.