Pastry of your choice 2 tbsp butter
2 tbsp all-purpose flour
2 egg yolks
1 c maple syrup
1/3 c water
1/2 c chopped walnuts
Melt butter and stir in flour, mixing well. Beat egg yolks with syrup and water. Add to butter-flour mixture and cook over boiling water until thick and creamy, stirring most of the time. Add walnuts and let cool. Pour into an 8-inch pie shell or divide into 6 individual tart molds lined with pastry.
As a variation, sprinkle the nuts on top instead of mixing them in the filling.
To make chiffon maple tarts, beat 2 egg whites until stiff, fold into cooked and cooled maple cream, then pour into baked tart shells.