Laurian Veaudour’s Maple Sugar Pies | Canadian Thanksgiving | Maple from Canada

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream offers a dairy-free option with a similar richness.

butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine can reduce saturated fat while shortening is often less expensive.

Combine plain flour and rye flour in a food processor.

Add maple sugar and cold butter to the processor and blend for about 20 seconds until sandy texture is achieved.

Crack 1 egg into the mixture and pulse until combined without overworking it.

Transfer the mixture to a work surface and press it together into a flat disc.

Wrap the pastry in cling film and refrigerate for 2 hours to firm up and rest the gluten.

In the food processor, combine eggs, oats, sourdough bread crumb, salt flakes, 3 tablespoons of double cream, melted butter, and plenty of maple syrup.

Blend the filling ingredients until mixed, then stir in chopped pecan nuts.

Fill the lined pastry cases halfway with the maple filling, ensuring a good mix of crumbs and nuts.

Preheat the oven and bake the filled pastry cases until golden brown.

Prepare anzac biscuits by mixing flour, desiccated coconut, oats, and maple sugar in a mixer.

Drizzle in maple syrup, add a pinch of sea salt, and melted butter, then mix until combined.

Dissolve bicarbonate of soda in 1 tablespoon of boiling water and mix into the biscuit dough.

Roll the dough between two sheets of paper to a thin texture and refrigerate for 20 minutes.

Once the maple pies have cooled for about half an hour, cut the anzac biscuits with a pastry cutter to fit on top of the tarts.

Bake the anzac biscuits on the same silicone mat used for the tarts until golden brown.

For the ganache, boil maple syrup in a pan, then add hot cream and butter, stirring until foamy and thickened.

Once the mixture is thickened, pour it over chopped chocolate and whisk to create an emulsion, finishing with a stick blender if needed.

Add a pinch of sea salt to the ganache and mix well, then cover with cling film to prevent skin formation.

Allow the ganache to cool at room temperature overnight or refrigerate for about half an hour to firm up.

Pipe the ganache generously on top of the tart cases, allowing it to ooze out when pressed with the anzac biscuit.

Top with a dollop of clotted cream and a sprinkle of Canadian maple flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens