Maple Walnut Cream Tart
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cheese1227 October 10, 2015
Yes that will work great.
Nancy October 10, 2015
The directions say 8 x 11 inch tart pan. The picture shows a round pan. Can I use a 10" round tart pan do you think?
Merry April 8, 2012
Voting for your tart ~ it sounds WoNdeRful and unique~ Anyways, who needs another pork recipe? Haha!
cheese1227 April 11, 2012
Thanks, Merry! I've actually made this pork recipe several times even before it was a finalist and it is pretty amazing!
MrsWheelbarrow April 6, 2012
Squeeee Christine! This is beautiful! I want I want I want. And as soon as my class is over this weekend, I Will Have It. Congratulations!
cheese1227 April 7, 2012
Thanks Cathy!!! I'm up here in Maine looking ot collect lots of syrup! As good a tart as this is, it's a really tough sell against ENunn's pork shoulder!
Arbequinas April 6, 2012
I am making this mouth watering tart (subbing soda crackers with almond flour to make it Gluten Free!) this weekend - for Easter! Thank you for this beautiful recipe!
fiveandspice April 6, 2012
Congrats on being a finalist! This is such a cool, unique, and completely delicious sounding dessert! As a side question, do you think it would still be good without the crushed crackers if one were to make it for a gluten free friend?
Thanks, fiveandspice! I think you have two options on the GF option. Double the nuts or use GF crackers, which I think would work well.
Thanks for the encouragement, fiveandspice! I think you have two options for GF here. You could double the nuts, mayben griding half into a meal. Or you could use GF crackers. I think they would work well!
wanderash April 7, 2012
I make GF meringue pie crusts a lot. You can also follow chees1227's fab sounding recipe and just omit the crackers all together-- no need to change the nuts/add almond flour, etc. What a fun way to fill a meringue crust-- thanks for the recipe!!!
BoulderGalinTokyo April 6, 2012
Great play on textures and flavors! A big, big winner!
Kitchen B. April 5, 2012
Love, love, love it. I'm partial to tarts....
FizzyLizzy123 April 5, 2012
RE: particality to tarts! Oh my, I just had unrelated but related flashback to the first time I was invited to a Vicars and Tarts party while living in England. In that sense, I'd have to say I am partical to Vicars, but its always fun to party with a few Tarts, too.
Sorry for the confusion, Kitchen Butterfly. I was signed in on my friend's computer for that last comment! I'm not sure if FizzyLizzy123 preferes tarts or vicars!
Truly S. April 5, 2012
i vote for this one in the maple contest...i am not sure how to vote for it specifically... i clicked and so on... but i cant figure how to vote ... .. que sara.
LeBec F. April 5, 2012
ts, when you get to the page where one finalist photo is above the other and there is a 'vote for this recipe' flag on each, that is where you click- on the flag you want.
Thanks for the vote Truly Scrumptious! I hope you were able to figure it all out. Thanks Le Bec Fin for providing the guidance!
ChefJune April 5, 2012
I love maple and walnuts together, but think the cream in the pie is brilliant. Saving this, for sure. Congrats!
Thanks, ChefJune! The cream is pretty damn good just by the spoonful! Works great on pumpkin pie too!
hardlikearmour April 5, 2012
Congratulations! This is a gorgeous tart.
gingerroot April 5, 2012
Congratulations, cheese1227! What a lovely tart.
jenniebgood March 30, 2012
Whipped cream and maple -'nuf said. This looks yummy!
LeBec F. March 27, 2012
this is my idea of a sophisticated dessert. most admirable ingredients and technique! thx so much.
mrslarkin March 8, 2011
Really nice. Love that nut crust! (i'm playing with pink today.)
Thanks!! I have found that I need to really candy the sliced grapefruit to help get the bitter out. In that experiment I am finding that blanching brings out the pink.....
ChefJune March 8, 2011
LOVE Maple-Walnut. and this looks and sounds SO decadent.
It's not decadent in the way that say, a really good chocolate cake is. It's very subtly decadent, if there is such a thing.
hardlikearmour March 8, 2011
Love the dacquoise-like tart idea! Great flavor combo, too.
drbabs March 8, 2011
See what other Food52ers are saying.