|Sugar crust pastry||1|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Maple syrup||1 Cup (16 tbs)|
|Hot water||1 Cup (16 tbs)|
|Vanilla extract walnuts||1⁄2 Teaspoon|
|Whipped cream||1 Cup (16 tbs)|
|Cocoa||1⁄4 Cup (4 tbs)|
Preheat oven to 350 °F (175 °C).
Line tart molds with crust.
Bake in oven 15 minutes.
In a saucepan, melt butter.
Mix until butter is absorbed.
Add syrup and hot water.
While stirring, bring to a boil.
Simmer 7 minutes or until mixture thickens and becomes translucent.
Remove from heat.
Let cool completely.
Mix in vanilla extract.
Pour into molds.
Garnish each tart with walnuts, 2 tbsp (30 mL) whipped cream and cocoa.