Maple Tart with Whipped Cream, Maple Jelly and Crumble

Ingredients

• Crust

  • 1 cup (150 g) unbleached all-purpose flour
  • ½ cup (65 g) icing sugar
  • ¼ tsp salt
  • ½ cup (115 g) unsalted butter, cold and diced
  • 1 tbsp (15 ml) ice water

• Maple Filling

  • 1 can (300 ml) maple-flavoured or regular sweetened condensed milk (see note)
  • 1 cup (250 ml) maple syrup
  • 2 eggs

• Crumble (optional)

  • ¼ cup (40 g) unbleached all-purpose flour
  • 2 tbsp unsalted butter, softened
  • 2 tbsp maple sugar
  • 1 tbsp corn starch
  • 1 pinch fleur de sel

• Maple Whipped Cream

  • ½ tsp gelatin
  • 1 tbsp (15 ml) cold water
  • 1 cup (250 ml) 35% whipping cream
  • 2 tbsp maple sugar or regular sugar
  • ½ vanilla bean, split lengthwise and seeds scraped or 1 tsp (5 ml) vanilla

• Maple Jelly (optional)

  • 2 tsp gelatin
  • ¾ cup (180 ml) cold water
  • ¾ cup (180 ml) maple syrup

• Topping

  • ¾ cup (180 ml) maple-flavoured or regular dulce de leche (see note)