This decadent treat perfectly demonstrates how aligning the vinegar variety to the recipe makes for more integrated flavours!

TIP:
For fast, easy and delicious tart shells try using pre-made puff pasty. The crispy flaky exterior contrasts wonderfully with the soft creamy custard inside.

SERVING SUGGESTION:
Sprinkle crystallized maple sugar on top -OR- top each tart with a teaspoon of maple syrup just before serving.

CREDITS:
Recipe inspired by Signe Langford’s Perry Cider Vinegar Pie Recipe

Ingredients

6 - 12 Blind-baked tart shells

2 1/2 cups water

3 Tbsp DEVIL'S ORCHARD maple vinegar

1 Tbsp maple syrup 

2 eggs

1 cup sugar

1/4 cup all-purpose flour

1/4 tsp fine sea salt

Maple syrup for brushing tart shells

Method

1. Blind-bake tart shells according to recipe.

2. Remove from oven and immediately brush on maple syrup evenly over the bottom and insides of shells. Set aside to cool while making the filling.

3. Use a whisk to beat the DEVIL’S ORCHARD maple vinegar, maple syrup, eggs, sugar, flour, and salt together in a large bowl until perfectly smooth.

4. In a saucepan over medium heat, bring water to a very gentle boil.

5. Very slowly, pour the egg mixture into the gently boiling water, whisking constantly to prevent the egg from scrambling or lumps from forming.

6. Continue to whisk constantly until the mixture is as thick as runny custard, about 5 to 10 minutes.

8. When the custard coats the back of a spoon, remove from heat and continue to whisk until there is no threat of the custard burning. Custard thickens further as it cools.

9. Pour equally into cooled tart shells. Allow to completely chill in the fridge, approx. 2 hours.

Makes about 6 extra large, 12 medium or 36 mini tarts.