Chef: Peter George, Director and Executive Chef, CN Tower, Toronto
Very close to the chef's heart, the recipe of this dish was created by Chef Peter Goerge's mother. A warm and delicate tart with walnuts, raspberries and a butter-maple sauce.
For the Tart:
5 cups of flour
455 gm of tender flake lard / vanaspati, chilled
2 Tbsp white vinegar
1/2 a cup ice water
1 1/2 tsp salt
For the Filling:
2 tsp of raspberry / strawberry jam
1-2 tsp of lightly toasted coconut (shredded)
2-3 tsp maple syrup
1 Tbsp corn syrup
1 cup brown sugar
5-6 golden raisins
1 1/2 Tbsp butter
A pinch of salt
Vanilla to taste
1 tsp custard
1 tsp maple syrup
3-4 maple glazed walnuts
3-4 raspberries or strawberries
A scoop of walnut & maple ice cream
A pinch of icing sugar
In a cup, beat one egg and keep separately.
In another cup, mix ice water and white vinegar up to the brim and keep aside.
Then, in a bowl, sift the flour and salt together and keep aside. Now, cut the lard / vanaspati into little pieces.
In a pastry blender, add half of the lard / vanaspati to flour mixture and blend until it becomes crumbly.
Now in another bowl, add the egg, water and vinegar mixture in small amounts at a time and mix with a fork until balls form.
Knead the dough lightly on a board and chill it in the refrigerator for an hour.
In another bowl, beat the egg, butter, maple syrup, for 1-2 minutes in a bowl but leave the little chunks of butter in it.
Then add 1/3 cup of raisins (plumped in hot water) and 1/3 cup mixed shredded coconut and walnut pieces.
Now, roll out the dough and line twelve large well-greased muffin tins and fill each tart shell 2/3 full with butter tart mixture and bake in a pre-heated 400-degree oven for 8 - 10 minutes.
If the tarts start to boil over turn the heat down to 350 degrees.
Now for the filling, whisk an egg, butter, and maple syrup together in a pan.
In the same pan, add brown sugar, salt, corn syrup and vanilla and whisk it again for 30 - 60 seconds.
Now fill the baked tart shells with raspberry jam, shredded coconut, golden raisins and some roasted walnuts.
Now power-bake them in an oven for 10 minutes at 350 degree Celsius.
On a plate, spread a spoon of custard and maple syrup on one side. Now place the hot tart in the center garnish with maple glazed walnuts and raspberries. Place a scoop of maple walnut ice cream in the center of the tart and finally dust a little icing sugar on it.