The best mini maple tarts recipe

Hi guys,

hope you had a great weekend. In this weeks delicious dessert recipe, I will show how to make maple mini tarts. This recipe is so easy to make and perfect for fall season.  

Also, be sure to Subscribe to my YouTube channel for free online cake decorating tutorials. A video is uploaded every week. https://www.youtube.com/user/Lilianadasilva1 

Liliana xoxo

Ingredients:
30 Mini frozen pies store-bought
3 cups maple syrup (good quality)
3½ tbsp. all purpose flour
3½ tbsp.. cornstarch 
2 eggs
1 cup heavy cream, 35%

 Step 1

Preheat the oven at 375' F
Step 2

Place your frozen pie tarts on top of a cookie sheet. Let them defreeze for at least 15 minutes at room temperature, set aside

Step 3

Mix syrup , flour and cornstarch until no more lumps, using your electric mixer.

Step 4

Add eggs one at the time and mix until all combine.

Step 5

Add heavy cream and mix until well combine.

Step 6

Pour the maple mixture into your pies. Make sure to fill them all the way to the top. 
Step 7

Bake 1sheet at the time for 25-30 minutes or until the filling is set. Let them cool on the cookie sheet for at least 10 minutes. Transfer them onto a cooling rack and let them cool for 2 hours.

👉THE THINGS YOU WILL NEED:
KitchenAid mixer: https://amzn.to/2xa8X3Q
Cooling rack: https://amzn.to/2QcnkNm
Cookie sheet: https://amzn.to/2qTI7Hd

 

Yield: 30Author: Liliana da Silva

The best mini maple tarts recipe

Ingredients:

• 30 Mini frozen pies store-bought
• 3 cups maple syrup (good quality)
• 3½ tbsp. all purpose flour
• 3½ tbsp.. cornstarch 
• 2 eggs
• 1 cup heavy cream 35%

Instructions:

1. Preheat the oven at 375' F
2. Place your frozen pie tarts on top of 2 cookie sheets. Let them defreeze for at least 15 minutes at room temperature, set aside
3. Mix syrup, flour and cornstarch until no more lumps, using your electric mixer.
4. Add eggs one at the time and mix until all combine.
5. Add heavy cream and mix until well combine.
6. Pour the maple mixture into your pies. Make sure to fill them all the way to the top.
7. Bake 1 sheet at the time for 25-30 minutes or until the filling is set. Let them cool on the cookie sheet for at least 10 minutes. Transfer them onto a cooling rack and let them cool for 2 hours.