Dessert: Canada – Northwest Territories – Birch Syrup Tarts

Serving Size: 8

Approximate Time

Prep 40 min

Cook 40 min

Additional 1 hr 30 min

Total 2 hrs 40 min

Ingredients

- For the sweet tart dough (pate sucree):
- 1 1/4 cups (160 g) all-purpose flour
- 1/3 cup (40 g) powdered sugar
- 1/2 cup (113 g) cold unsalted butter, cut into small cubes
- 1 large egg yolk, approx. 18 g
- 1 tbsp (15 ml) cold water
- Pinch of fine salt

- For the birch syrup custard filling:
- 2/3 cup (160 ml) birch syrup
- 3/4 cup (180 ml) heavy cream
- 2 large eggs, approx. 100 g total
- 2 tbsp (28 g) unsalted butter, melted
- 2 tbsp (25 g) light brown sugar (optional; deepens flavor)
- 1 tbsp (9 g) cornstarch
- 1/2 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp ground cloves
- 1 tsp (5 ml) lemon juice
- Pinch of salt

- For finishing:
- 1 large egg, approx. 50 g (for egg wash)
- Whipped cream, for serving (optional)
- Extra birch syrup, for drizzling (optional)
- Flaky sea salt, a pinch per tart (optional)
- Optional: 1/2 cup (125 g) cloudberry/bakeapple or wild berry preserves, for a spoonful on each tart (optional)

Instructions

Short Description:
Small buttery tart shells filled with a creamy custard sweetened primarily with locally harvested birch syrup, producing a distinct sweet, caramel-like and slightly spicy finish. Finished with a touch of whipped cream and a drizzle of extra birch syrup.

Regional Notes:
This Northern Canada version highlights birch syrup harvested from local birch trees in the Northwest Territories; the syrup's unique sweet, smoky and mildly spicy profile replaces or dominates over maple in the filling. The recipe keeps a simple custard-style filling to showcase the birch syrup rather than heavier mixers used in other regional tarts.

1. Make the dough: In a bowl whisk together 1 1/4 cups (160 g) flour, 1/3 cup (40 g) powdered sugar and a pinch of salt. Rub or pulse in 1/2 cup (113 g) cold unsalted butter until mixture resembles coarse crumbs with some pea-sized pieces remaining. Stir in 1 large egg yolk, approx. 18 g, and 1 tbsp (15 ml) cold water just until the dough comes together. Do not overwork.
2. Chill dough: Form dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).
3. Preheat oven: Preheat oven to 375°F (190°C). Prepare eight 4-inch (10 cm) tartlet pans or a single 9-inch tart pan (adjust baking time if using one pan).
4. Roll and shape: On a lightly floured surface, roll the chilled dough to about 1/8 inch (3 mm) thick. Cut rounds slightly larger than your tartlet pans and gently press dough into the pans, trimming excess. Chill the lined pans for 10 minutes to firm up.
5. Blind-bake shells: Line each shell with parchment and fill with pie weights or dried beans. Bake for 10–12 minutes until the edges are set and lightly golden. Remove weights and parchment and brush the insides lightly with egg wash made from 1 large egg, approx. 50 g, beaten with 1 tsp (5 ml) water to seal the crust. Return to oven 3–4 minutes until the wash sets and the crust is pale golden. Remove and cool slightly.
6. Make the filling: In a medium bowl whisk together 2/3 cup (160 ml) birch syrup, 3/4 cup (180 ml) heavy cream, 2 large eggs, approx. 100 g total, 2 tbsp (28 g) melted butter, 2 tbsp (25 g) light brown sugar (if using), 1 tbsp (9 g) cornstarch, 1/2 tsp ground cinnamon, 1/8 tsp ground ginger, 1/8 tsp ground cloves, 1 tsp (5 ml) lemon juice and a pinch of salt until smooth and combined.
7. Fill and bake: Divide the custard evenly among the pre-baked tart shells (fill to about 3/4 full). Place tartlets on a baking sheet and bake at 375°F (190°C) for 16–22 minutes (for tartlets) or 30–35 minutes (for a 9-inch tart) until the filling is set at the edges and slightly wobbly in the center. Do not overbake.
8. Cool and finish: Remove tarts from oven and cool on a rack to room temperature, then chill at least 1 hour to fully set. Before serving, top each tart with a dollop of whipped cream, a small spoonful of cloudberry/bakeapple preserves if using, a light drizzle of extra birch syrup, and a tiny pinch of flaky sea salt to enhance the birch flavor.
9. Serve: Serve chilled or at cool room temperature. Store covered in the refrigerator up to 3 days; warm gently before serving if desired.