Maple Orange Custard Tart Recipe

We’ve added maple and orange to jazz up the humble custard tart and drizzled it with some maple caramel.



200g plain flour

1/4 teaspoon cinnamon

100g unsalted butter, cold butter cut in cubes

40g icing sugar

3 egg yolks


200g double cream

200g semi skimmed milk

4 eggs

125 ml Pure Maple, Dark Robust

60g orange juice

Maple Caramel:

125 ml Maple Syrup, Dark Robust

2 tablespoons unsalted butter, room temperature


3 oranges, peeled and sliced thinly


Grease a 9″ shallow pie tin and begin with making the pastry. In a food processor, add the flour, cinnamon and butter, blitz until the mixture resembles fine breadcrumbs and then add 1 egg yolk at a time using the pulsing action on the food processor. When the mixture starts to come together to form a dough, remove and wrap up in clingfilm and refrigerate for about 15 minutes.

On a slightly floured surface, roll out the dough as thinly as possible to a 13″ diameter. Place the greased pie tin on a baking tray and using the rolling pin (to lift the pastry) carefully wraps the pastry around the rolling pin and lift it over the tin. With some of the end hanging over the outside of the tin, start to unroll the pastry over the tin. Using the tips of your fingers, gently press down on the pastry to flatten the pastry. There will be a slight over hang of pastry which can be trimmed off later. Now place the baking tray with tin in the fridge for another 20 minutes and preheat the oven to 200C.

Take a large piece of parchment paper and cover the pastry shell and place ceramic baking beads over it. Place in the oven for 12 minutes. Remove the parchment paper and the beans and continue to bake the pastry for a further 2 – 3 minutes until golden. Reduce the oven temperature to 150C.

Meanwhile, begin making the custard. In a sauce pan add the milk and cream and place over a medium heat until it nearly reaches boiling point. In a bowl add the eggs, maple syrup and orange juice and whisk. Pour the heated milk and cream and whisk well. Place a sieve over a bowl or large jug and pour the custard mixture into the bowl. Now carefully pour the custard into the pie shell and place in the oven. Bake for about 50 minutes to an hour until the custard is set but still wobbly in the centre. Remove from the oven and cool on a wire rack.

Now begin making the maple caramel. Place a small sauce pan on medium heat for about a minute. Pour the maple syrup in the pan and add the butter. Gently stir the butter a little allowing it to melt. Now turn up the heat to bring to a boil. Heat until the mixture starts to coat the back of a spoon. Pour into a bowl and it will thicken as it cools.

Using a sharp knife, trim the excess pastry. Decorate the maple orange custard tart with the sliced oranges. Serve with maple caramel and enjoy!