Fall Baking Essentials + Salted Maple Custard Tarts
With Thanksgiving around the corner, we have been researching recipes to make it a memorable meal from show-stopping sides to a decadent desert, we will soon report back on our findings. Pie season is here, well let’s be honest, pie season can be all year, but this year we were looking for new ideas besides the traditional fall staple, apple pie. For us, the flavors of fall take form in warming spices like nutmeg, ginger, cloves and cinnamon—this recipe for Salted Maple Custard Tarts puts freshly grated nutmeg and maple syrup at the at the forefront. It tastes like the mouthwatering flavor of French toast meets a decadent custard filling garnished with sea salt. Read on for the recipe and some of our favorite essentials for fall and holiday baking.
For more pie ideas, click here!
Salted Maple Custard Tart
1 pre-baked pie shell, or 4 small pre-baked tart shells, we like this recipe*
3/4 cup good quality pure maple syrup
2 1/4 cup heavy cream, plus more 1/2 cup for whipping
4 egg yolks
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon freshly grated nutmeg
2 tablespoons sugar
Flaky sea salt, like Maldon
Directions: Preheat oven to 350 degrees. Generously poke the bottom of the pie dough with a fork. Bake for 7 to 8 minutes, or until just set, set aside to cool completely. Reduce the oven to 300 degrees. In a sauce pan, add maple syrup and allow to reduce by half, about 6 to 7 minutes. Slowly add the 2 1/4 cups of heavy cream and stir to combine, continue to cook until it begins to simmer. Meanwhile, add egg yolks, egg, vanilla, salt and nutmeg into a medium bowl, stir to combine. Gradually temper the cream mixture into the egg mixture, by adding a little bit at a time—this will prevent it from scrambling the eggs. Pour batter through a sieve into crust, this will ensure a smooth finish. Bake for one hour until set, it will be firm to the touch with a bit of movement. Let cool before removing from tart tins. To prepare whipping cream, add remaining half cup heavy cream and sugar into a medium bowl. Using mixer beat until soft peaks form. Garnish with flaky sea salt and a dollop of whipping cream before serving.
*Another delightful way to eat this custard is in place of crust, use a ramekin. Follow the same directions, but instead of a tart, it takes on a soufflé like consistency.
Recipe adapted from NYT
OUR GUIDE TO FALL BAKING ESSENTIALS
Bakeware - Investing in quality bakeware is something that you will not regret. We love brands like Le Creuset and Staub, since they are durable and evenly distribute heat when baking/cooking.
Rolling Pin - We prefer a rolling pin that doesn’t have handles—we have found that extended use can make the handles not work like they used to, which is why we prefer this seamless French design.
Pastry Board - The key to getting flaky pastry dough is to ensure that the chilled butter doesn’t melt. Investing in a marble board is ideal for this, plus it makes cleaning up (way) easier.
Measuring Cups - An obvious baking essential. We like options that have a metal cup and a different material as the handle. It allows for better gripping.
Silicone Mats - When it comes to ensuring your cookies don’t stick, you can use oil, parchment or a mat. We like the latter option since it is better for the environment and pastries can be easily lifted.
Ingredient Storage - This is the time of year where we always make sure to have extra flour and sugar on hand to accommodate our baking needs, we like ceramic options that are pretty when displayed if limited counter space is an issue.
Sieve - To ensure that custards are the silkiest that they can be, a sieve is an essential baking item we reach for repeatedly, plus you can use it for pasta, beans, etc.
Photography by ROSE & IVY