Bread and Maple Cream Tartlets

Tartlet crusts:

1. Preheat the oven to 350º F.
2. Using a rolling pin, roll out each slice of bread (making it as thin as possible) by using quarter-turns.
3. Cut out discs using a cookie-cutter or scissors.
4. Butter the discs with a pastry brush or using your fingers.
5. Place each disc in a muffin pan, taking care to leave the buttered side facing up.
6. Bake 12 to 15 minutes or until the sides are golden.
7. Remove from oven, place on a cooling rack, and set aside.

Maple cream:

1. In a pot, bring the cream, maple syrup, and maple sugar to a boil.
2. In a bowl, mix the cornstarch and water.
3. Whisking thoroughly, add the cornstarch mixture to the pot with the cream.
4. Continue whisking until thickened and remove from heat.
5. Add the butter and continue whisking.
6. Transfer the maple cream to a clean bowl and cover with plastic wrap pressed down onto the preparation.

Maple whipped cream:

1. Beat the 35% cream and maple sugar to a firm consistency, making sure it is not granular.

Assembly:

1. Filled the tartlet crusts with the still-warm maple cream.
2. Give the maple cream a few minutes to cool.
3. Complete the assembly by topping the tartlets with the whipped cream.

*Recipe courtesy of Ann-Rika Martin

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