Maple Bacon Tarts

An incredibly delicious, sweet treat with a unique balance of flavours using Queen Pro Pure Canadian Maple, Madagascan Vanilla Paste & Extract and Parisian Essence.  The pumpkin notes are barely there in this beautifully textured vanilla cheesecake mousse, encased in a crisp pastry shell and garnished with delicious candied salted pecans & a maple bacon crumb .

Prep

1 hour 30 minutes

Cook

1 hour 45 minutes

Portions

16 x 100mm Tarts

Download Recipe

Maple Syrup Brick Pastry Tart Shells

Makes:  16 x 100mm Tart Shells

Prep:  10 min  Cook: 8 min

10 sheets Brick Pastry

200ml Queen Pro Pure Canadian Maple Syrup

 

Pumpkin Cubes

Prep: 15 mins  Cook: 5 mins

200g Kent pumpkin

50ml water

80g caster sugar

2 tbs Queen Pro Organic Madagascan Vanilla Extract

Maple Bacon Crumb

Prep:  5 min  Cook 30-45 mins

oil for spraying wire rack

200g short cut bacon

100ml Queen Pro Pure Canadian Maple Syrup

50g brown sugar

Candied Salted Pecans

Prep: 10min  Cook:  30-40 min

500ml canola oil

125g pecans, roasted

150ml water

150g caster sugar

2g salt

Pumpkin Vanilla Cheesecake Mousse

Prep: 50 min  Cook: 30 min

425g Kent Pumpkin

oil for roasting

225g cream cheese

2 tbs cinnamon powder

2 tsp nutmeg

1 tsp all spice

1/2 tsp ground ginger

1/2 tsp ground cloves

115g brown sugar

1 tbs Queen Pro Organic Madagascan Vanilla Bean Paste

8g Queen Pro Parisian Essence

500ml cream

  1. For maple syrup brick pastry, preheat oven to 180°C. Place a sheet of brick pastry on to a chopping board and brush evenly with maple syrup. Add another sheet of pastry on top and repeat process until all sheets are stacked on top of each other and brushed evenly with maple syrup.
  2. For the tart shells, divide maple pastry sheets to layers of 2. Cut out 100mm rounds and place on top of a tart shell, pressing another tart shell on top. Bake at 180°C for 6 minutes. Remove from oven and carefully remove tart shells immediately. If pastry is still slightly blonde, cook for a further 2 minutes to achieve an even golden colour. Set aside to cool and firm up.
  3. For the pumpkin cubes, make a sugar syrup using the water, sugar and vanilla extract. Peel pumpkin and dice into small cubes 1cm x 1cm. Place pumpkin into a pan and add 2 tbs of the sugar syrup. Toss pumpkin around on a medium high heat until the syrup begins to caramelise and go sticky. Add 1 more tbs of syrup if pumpkin isn’t cooked yet. Remove pumpkin from pan when 90% cooked, leaving a slight bite in texture. Place onto a piece of baking paper and spread out to allow to cool
  4. For maple bacon crumb, preheat oven to 180°C. Place a piece of baking paper on a tray with an oil sprayed wire rack on top. Place bacon on wire rack and bake for 10 minutes. Place maple syrup and brown sugar into a pot and bring to the boil, until the sugar has dissolved. Remove bacon from the oven and brush evenly with the maple syrup sugar mixture. Place back in the oven for 5-8 minutes, until the bacon becomes a deep brown caramelised colour. Remove from oven and place pieces of bacon on to a piece of baking paper to cool down. Once cold, blitz roughly in a food processor to create a chunky crumb texture.
  5. For candied salted pecans, preheat oven at 160°C. Set pot of oil to a continuous heat of 165°C. Toast pecans in the oven at 160°C for 10 minutes until golden with roasted aromas. Bring water, sugar and salt to a boil, once boiled, add pecans and continue to cook until 110°C. Strain pecans well and slowly lower into pot of oil. Fry for 3 minutes or until dark and golden. Place onto a cooling rack and sprinkle crushed sea salt over the top, toss around so pecans are evenly coated. Allow to cool and store in an airtight container.
  6. For pumpkin vanilla cheesecake mousse, preheat oven at 180°C. Peel and cut pumpkin into wedges, coat with oil and place on a tray with baking paper. Place in the oven and bake for 30 minutes, or until pumpkin is soft. Remove from oven and allow pumpkin to cool completely. Once cold, place in a food processor and blend until a puree. Strain through a fine strainer, set aside.
  7. In a mixing bowl with the paddle attachment, beat cream cheese, spices, brown sugar, vanilla bean paste and Parisian essence until smooth. Remove paddle attachment and attach whisk, whip cream cheese mixture until light and fluffy. Add pumpkin puree and fold together lightly by hand. Whip cream to medium-thick peaks, fold through pumpkin mixture lightly by hand.
  8. To assemble, place an even layer of roasted pumpkin on the base of the tart shells. Pipe a peak of pumpkin cheesecake mousse into the shells. Sprinkle maple bacon crumb over the top. Place two candied pecans on top as garnish and serve.

Products Used in this Recipe

100% pure Maple Syrup

100% Pure Canadian Maple Syrup 1 L

1-96-000345

Feeling Hungry?

Maple Pear Tart Tatin

View All