Description
These Maple Brown Butter Tartlets combine the rich, nutty flavor of browned butter with the sweet depth of pure maple syrup, baked into delicate pre-baked shortcrust pastry shells. A luscious, creamy filling with hints of vanilla and a subtle caramelized note from the brown butter makes for an irresistible dessert perfect for any occasion.
Ingredients
Scale
Filling Ingredients
- 1/2 cup unsalted butter
- 3/4 cup pure maple syrup
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Pastry
- 6 shortcrust pastry tartlet shells (pre-baked)
Instructions
- Brown the Butter: Melt the butter in a saucepan over medium heat until it turns a golden brown color and releases a nutty aroma. Stir constantly during this process to prevent the butter from burning, then remove from heat once browned.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, brown sugar, pure maple syrup, heavy cream, vanilla extract, and salt until smooth and well combined.
- Incorporate Brown Butter: Slowly drizzle the warm brown butter into the egg mixture while continuously whisking. Pouring slowly ensures that the eggs do not scramble and the mixture remains smooth.
- Pre-bake Pastry Shells (if using homemade): If you are making the tartlet shells from scratch, press the pastry dough into tartlet pans and pre-bake them at 350°F (175°C) for 10 to 12 minutes or until lightly golden. If using store-bought pre-baked shells, skip this step.
- Fill Tartlets: Allow the shells to cool slightly before filling each with the maple-brown butter mixture, filling just below the rim to avoid overflow during baking.
- Bake the Tartlets: Bake the filled tartlets at 325°F (160°C) for 20 to 25 minutes, or until the filling is set but still has a slight wobble in the center, indicating perfect doneness.
- Cool and Serve: Remove the tartlets from the oven and let them cool completely at room temperature. Once cooled, gently remove them from the pans. Optionally, drizzle extra pure maple syrup over the top before serving for added sweetness and shine.
Notes
- Careful browning of the butter is key for a deep, nutty flavor—do not rush this step.
- Slowly adding warm brown butter to the eggs prevents scrambling and keeps the filling smooth.
- If using pre-baked tart shells, ensure they are cooled before adding filling to avoid sogginess.
- The slight wobble in the filling after baking indicates perfect custard texture; it will firm up as it cools.
- These tartlets can be served at room temperature or chilled, according to preference.
