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Maple, Walnut and Butter Tart

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 Maple, Walnut and Butter Tart
  • Chef:
  • Cook Time:
  • 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:
  • 1 egg
  • 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:

    1 egg
  • 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
  • 5-6 walnuts
  • 1 1/2 Tbsp butter
  • A pinch of salt
  • Vanilla to taste

  • For Plating:
  • 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


  1. In a cup, beat one egg and keep separately.
  2. In another cup, mix ice water and white vinegar up to the brim and keep aside.
  3. Then, in a bowl, sift the flour and salt together and keep aside. Now, cut the lard / vanaspati into little pieces.
  4. In a pastry blender, add half of the lard / vanaspati to flour mixture and blend until it becomes crumbly.
  5. 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.
  6. Knead the dough lightly on a board and chill it in the refrigerator for an hour.
  7. 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.
  8. Then add 1/3 cup of raisins (plumped in hot water) and 1/3 cup mixed shredded coconut and walnut pieces.
  9. 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.
  10. If the tarts start to boil over turn the heat down to 350 degrees.
  11. Now for the filling, whisk an egg, butter, and maple syrup together in a pan.
  12. In the same pan, add brown sugar, salt, corn syrup and vanilla and whisk it again for 30 - 60 seconds.
  13. Now fill the baked tart shells with raspberry jam, shredded coconut, golden raisins and some roasted walnuts.
  14. Now power-bake them in an oven for 10 minutes at 350 degree Celsius.

  15. Plating:
  16. 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.