Maple Sugar Pies

For the maple pastry:

• 200g plain flour
• 50g wholemeal rye flour
• 125g maple sugar
• 125g unsalted butter, cut into small squares
• 1 medium egg

For the caramelised maple ganache:

• 90g pure maple syrup (preferable amber syrup for its rich taste)
• 170g whipping cream
• 40g unsalted butter
• 2g salt flakes
• 300g 50% Kidavao milk chocolate

For the maple syrup filling:

• 30g unsalted butter, melted
• 1 medium egg
• 2 tbsp double cream
• 3g salt flakes
• 225g pure maple syrup (preferable amber syrup for its rich taste)
• 50g sourdough breadcrumbs
• 20g rolled oats
• 60g pecan nuts, chopped

For the maple Anzac biscuit:

• 75g plain flour
• 60g desiccated coconut
• 60g oats
• 1 pinch of salt flakes
• 45g maple sugar
• 75g unsalted butter
• 10g pure maple syrup (preferable amber syrup for its rich taste)
• 5g bicarbonate of soda
• 25g water

To make the pastry:

1. Blend the flour, maple sugar and unsalted butter in a food processor until it’s a sandy texture.
2. Add the egg and mix well
3. Shape into a ball and leave for an hour in the fridge or ideally overnight
4. Roll the mixture out to 3mm thick
5. Place the pastry over the top of the pastry case and cut to size

To make the caramelised ganache:

1. Warm the cream and butter in a small saucepan
2. In a separate saucepan boil the maple syrup until thick and dark
3. Pour the cream mixture onto the syrup then take it off the heat immediately and mix
4. Pour the mixture into a bowl containing the milk chocolate, then add the salt flakes
5. Use a stick blender to gently blend the ganache until smooth and glossy
6. Cover with cling film making sure it is touching the mixture and chill in the fridge for 30 min

To make the maple syrup filling:

1. Pre-heat the oven to 160C
2. Mix together all your ingredients in a bowl
3. Fill the tart cases about halfway
4. Bake for around 20 minutes and leave to cool completely

To make the maple Anzac biscuits:

1. Put all the dry ingredients into a mixing bowl
2. In a saucepan bring the butter, maple syrup and water to the boil
3. Pour onto the dry ingredients and combine
4. Roll out between two sheets of greaseproof paper to 3-4 mm thick then chill in the fridge for 20 minutes
5. Cut into discs to fit your tartlet cases.
6. Bake for 15 min at 155C or until golden brown

To assemble:

1. Wait until the pastry case is completely cool
2. Add the ganache to the tartlet case using a piping bag
3. Gently press the Anzac biscuit on the top of the ganache
4. Serve with a dollop of clotted cream