Maple Walnut Cream Tart


I’m pretty sure I won’t need many words to convince you that this Maple Walnut Cream Tart is special occasions-worthy. It looks spectacular, but tastes even better. The crust and glazed walnuts can be made in advance, and assembling the tart is as quick as whipping a cup of cream, making it perfect for a busy day. The cream tart’s deep maple flavor makes it addictive, but its light texture won’t make anyone feel guilty for indulging.

What I found most intriguing in this cream tart is the use of crushed unsalted crackers in the crust. I was doubtful at first, but it turns out that they are indiscernible in the baked result: they only help giving body to the meringue crust. While you can make the crust the day you plan on serving it, it’s even better if you can make it ahead and store it overnight in the fridge. Resting gives it a slightly chewy texture that’s especially delightful against the silky whipped cream.

Makes one 9.5-inch [25-cm] tart.

Maple Walnut Cream Tart

This elegant cream tart deliciously highlights maple products. The meringue crust is crisp on the outside but pillowy the inside. A cloud-like delight!

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For the crust
½ cup [125 ml] granulated maple sugar
½ cup [125 ml] cane sugar
3 large egg whites at room temperature
Pinch of salt
2 tbsp [30 ml] maple syrup, divided
¾ cup [180 ml] chopped walnuts, toasted
¾ cup [180 ml] unsalted soda crackers (or unsalted water crackers), crushed
1 tsp [5 ml] baking powder
For the candied nuts
¼ cup [60 ml] maple syrup
16 walnut halves
For the whipped topping
1 cup [250 ml] heavy whipping cream (35% fat content), or lactose free whipping cream
¼ cup [60 ml] maple syrup
To serve


Preheat oven at 350°F [175°C]. Butter the bottom and sides of a 9.5-inch [25-cm] tart pan (a pan with a removable bottom is ideal).

Combine maple and cane sugars in a small bowl. Put egg whites and salt in a large mixing bowl and beat them together at high speed until soft peaks form. Keep whipping and slowly add the sugar mixture, two tablespoons at a time, until all the sugar is fully incorporated and stiff and glossy peaks form. Slowly mix in two tablespoons [30 ml] of maple syrup (do not overbeat!). Using a spatula, fold in the chopped walnuts, crushed crackers and baking powder. Spread the mixture into the prepared tart pan, taking care to make the sides high and the center thinner, so that there is good indentation to hold the maple whipped cream topping.

Bake the shell for 25 to 35 minutes or until the meringue is golden but not brown. Remove from the oven, and cool completely. Refrigerate the shell at least two hours, or preferably overnight.

To make the candied nuts: Place a sheet of parchment paper over a baking sheet or a large plate. Put the maple syrup in a non-stick skillet and add the walnut halves, coating them with syrup. Heat up the mixture over medium-high heat, letting the syrup bubble up around the nuts. When the syrup is very sticky and the nuts are coated, take off the heat and lift the nuts out of the pan one at a time to transfer them to the parchment paper-lined baking sheet. Let cool completely (the syrup will harden as the nuts cool), then store in an airtight container. The nuts can be prepared several days in advance.

To serve: Whip the heavy cream or lactose free whipping cream to soft peaks. Add ¼ cup [60 ml] maple syrup and whip the cream a bit more. Spread the cream in the meringue crust. Top with the candied walnuts, sprinkle with coarse maple sugar if desired, and serve. You can assemble the tart up to 4 hours ahead and store it in the fridge until service.

Recipe Credit: Adapted from Food 52.


Maple Walnut Cream Tart // FoodNouveau.com

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