Maple Eggnog Tarts


Where to Buy
Portions: 18


Tart Shells

  • 18 home-made or store-bought tart shells

Maple-Spice Custard

  • 2 cups milk or 5% or 10% cream
  • 2 whole eggs
  • 2 egg yolks
  • 1/2 cup pure maple syrup from Canada
  • 3 tbsp cornstarch
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1 pinch ground cloves
  • 1 oz dark rum (optional)


  • Maple flakes or maple sugar


Tart Shells

  1. Bake tart shells according to recipe or package instructions.

Maple-Spice Custard

  1. Meanwhile, heat the milk in a saucepan over medium-low heat.
  2. In a bowl, whisk the whole eggs with the egg yolks, maple syrup, cornstarch, vanilla, spices, and (if desired) the rum.
  3. Stir in a ladle of warm milk to warm the eggs.
  4. Pour the mixture into the saucepan and heat over medium, stirring until the custard thickens, about 5 to 7 minutes. When it reaches the boiling point, cook 1 more minute, stirring constantly. Remove from heat and quickly transfer to a bowl.
  5. Cover with plastic wrap and let cool to room temperature, then put into the fridge for at least 1 hour.
  6. Remove from fridge. Stir the custard vigorously.


  1. Spoon maple-spice custard into the tart shells. Just before serving, garnish with maple flakes or maple sugar.
Advice from Maple experts

Heat the maple sugar with a crème brûlée torch for a caramelized, crunchy topping!

The custard will keep in the fridge for 1 week.

Baked tart shells will keep at room temperature for at least 1 week.

Custard-filled tarts will keep in the fridge for 2 days.