| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Canadian | Pies & past, Maple syrup | 1 | Servings |
INGREDIENTS
| Pastry of your choice | ||
| 2 | tb | Butter |
| 2 | tb | All-purpose flour |
| 2 | Egg yolks | |
| 1 | c | Maple syrup |
| 1/3 | c | Water |
| 1/2 | c | Chopped walnuts |
INSTRUCTIONS
Melt butter and stir in flour, mixing well. Beat egg yolks with syrup and water. Add to butter-flour mixture and cook over boiling water until thick and creamy, stirring most of the time. Add walnuts and let cool. Pour into an 8-inch pie shell or divide into 6 individual tart molds lined with pastry. As a variation, sprinkle the nuts on top instead of mixing them in the filling. To make chiffon maple tarts, beat 2 egg whites until stiff, fold into cooked and cooled maple cream, then pour into baked tart shells. NOTES : This is an exquisite filling used for small tarts. Top them with a dab of whipped cream or chopped walnuts for dinner of buffet parties. Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@cyberbeach.net> on Aug 20, 1997
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