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- 1 1/4 cups (180g) all-purpose flour
- 2 tbsp (25g) granulated sugar
- 1/4 tsp salt
- 1/2 cup (113g) cold unsalted butter, cut into 3/4-inch cubes
- 2-3 tbsp (30-45ml) cold milk
- 1/2 cup (120ml) LBMT Dark Maple Syrup
- 1/2 cup (120ml) coconut milk
- 3 large egg yolks
- 3 tbsp (45g) packed light brown sugar
- 1/8 tsp salt
- 1 tsp all-purpose flour
- Whisk together flour, sugar and salt in a large bowl. Add the butter and rub it into the flour mixture using your fingertips until it resembles coarse crumbs. There should be no dusty flour in the bowl. Gradually sprinkle in the cold milk, one tablespoon at a time, while gently tossing with a fork until the dough is moistened and it holds together in clumps. Turn dough out onto a clean surface and bring it together with your hands, pressing in loose bits until it is cohesive. Flatten it into a disk, wrap well with plastic wrap and refrigerate for at least 2 hours.
- Preheat oven to 375°F. On a lightly floured work surface, roll the dough out to 1/8-inch thickness. Rotate the dough and add more flour as necessary to prevent sticking. Use a 3-inch round cutter to cut out as many circles as you can. Fit dough rounds into the individual cups of a 24-cup mini muffin pan pressing the dough into the base and up the sides. Transfer pan to the fridge to chill the pastry shells.
- Whisk together maple syrup, coconut milk, egg yolks, brown sugar, salt and flour until smooth in a medium bowl. Spoon about 1 tablespoon of this mixture into each pastry shell and bake for 15-20 minutes until pastry is golden and filling is set.
- Transfer the pan to a wire rack to cool for 5 minutes then gently run a knife around the edges of the tartlets to loosen and pop them out of the pan. Transfer them to the wire rack to finish cooling. These are best served chilled. Makes about 20 tartlets.
- You can make the pastry up to 1 day in advance if wrapped well in the refrigerator. Leave it to stand at room temperature for 10 minutes before rolling to prevent cracking.
- Store tarts in the refrigerator in an airtight container for up to 3 days.