Description
Delicious mini tartlets filled with a rich maple brown butter custard, topped with a pinch of flaky sea salt.
Ingredients
Scale
- 113g unsalted butter
- 180ml pure maple syrup
- 160ml heavy cream
- 50g light brown sugar
- 1/4 teaspoon salt
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 batch tartlet shells (8 mini tart crusts)
- 1 tablespoon maple sugar (optional)
- Flaky sea salt (for garnish)
Instructions
- In a light-colored saucepan over medium heat, melt the unsalted butter. Continue to cook, swirling often, until golden brown bits form at the bottom and it smells nutty (about 5-7 minutes). Immediately pour into a heatproof bowl to prevent burning.
- Whisk together the brown butter, maple syrup, cream, brown sugar, salt, egg yolks, and vanilla in a medium bowl until fully combined and smooth.
- Place your pre-baked mini tartlet shells on a baking sheet. Divide the maple custard filling evenly among the shells, filling almost to the top.
- Bake in a preheated oven at 325°F (160°C) for 20-25 minutes, or until the edges are set but the centers still slightly jiggle. Remove and let cool completely.
- Sprinkle the tops with maple sugar and torch lightly until caramelized. Let set until crisp.
- Just before serving, top each tartlet with a pinch of flaky sea salt for contrast.
Notes
- Ensure the butter is browned properly for the best flavor.
- These tartlets can be made a day in advance and stored in the refrigerator.
- For a deeper flavor, consider adding a splash of bourbon to the custard filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tartlet
- Calories: 200
- Sugar: 12g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg