There’s something magical about the moment when your fork breaks through the delicate, buttery crust of a custard tart and slides into the silky, spiced filling beneath. These Chai-Spiced Maple Custard Tarts capture the essence of comfort in each bite – where warm, aromatic spices dance with sweet maple in a symphony of flavor that feels like a warm embrace on a chilly evening. I created this recipe during one particularly frosty weekend when nothing but the fragrance of cinnamon, cardamom, and ginger wafting through my kitchen would do. The first time I served these tarts to friends, conversation stopped mid-sentence as everyone savored that first transcendent bite.
What makes these tarts truly special is the beautiful marriage of traditional chai spices with the distinctly North American sweetness of pure maple syrup. It’s a cross-cultural dessert love story that plays out on your palate. The custard achieves that perfect consistency – firm enough to hold its shape when sliced, yet soft enough to melt in your mouth with each bite. Meanwhile, the all-butter pastry shells provide just the right amount of contrast with their crisp, flaky texture. Whether you’re hosting a dinner party or simply treating yourself after a long day, these little tarts deliver an elevated dessert experience without requiring professional pastry chef skills.
Chai-Spiced Maple Custard Tarts
Buttery tart shells filled with a silky, chai-infused maple custard that combines warming spices with sweet maple syrup for an irresistible dessert perfect for any occasion.
Prep Time: 30 minutes
Cook Time: 35 minutes
Chill Time: 2 hours
Total Time: 3 hours 5 minutes
Servings: 8 tarts
Ingredients
For the Tart Shells:
- 1½ cups (190g) all-purpose flour
- ¼ teaspoon salt
- ½ cup (113g) cold unsalted butter, cubed
- 1 large egg yolk
- 2-3 tablespoons ice water
- ½ teaspoon vanilla extract
For the Chai-Spiced Maple Custard:
- 1½ cups (360ml) whole milk
- ½ cup (120ml) heavy cream
- 3 whole cardamom pods, lightly crushed
- 1 cinnamon stick
- 4 whole cloves
- 1-inch piece fresh ginger, sliced
- ¼ teaspoon freshly ground black pepper
- 2 black tea bags (or 2 teaspoons loose leaf black tea)
- ⅓ cup (80ml) pure maple syrup (dark grade preferred)
- ¼ cup (50g) granulated sugar
- 4 large egg yolks
- 1 whole egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For Garnish:
- Whipped cream
- Ground cinnamon
- Maple sugar or maple flakes (optional)
Instructions
For the Tart Shells:
- In a food processor, combine flour and salt with a quick pulse. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- In a small bowl, whisk together the egg yolk, 2 tablespoons ice water, and vanilla. Drizzle this mixture over the flour mixture and pulse just until the dough begins to come together. If needed, add the remaining tablespoon of ice water.
- Turn the dough onto a lightly floured surface and gently form into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 375°F (190°C). On a lightly floured surface, roll the dough to about ⅛-inch thickness. Cut circles large enough to fit your tart pans (about 5-inch diameter for 4-inch tart pans).
- Carefully press the dough into 8 individual tart pans, trimming any excess. Prick the bottoms with a fork, then line with parchment paper and fill with pie weights or dried beans.
- Blind bake for 15 minutes, then remove the weights and parchment and bake for an additional 5-7 minutes until the edges are golden. Let cool completely.
For the Chai-Spiced Maple Custard:
- In a medium saucepan, combine milk, heavy cream, cardamom pods, cinnamon stick, cloves, ginger, and black pepper. Bring to a simmer over medium heat.
- Remove from heat, add tea bags, cover, and let steep for 15 minutes.
- Strain the mixture through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract maximum flavor. Discard the solids.
- Add maple syrup and sugar to the infused milk mixture and warm over low heat, stirring until sugar dissolves.
- In a medium bowl, whisk together egg yolks, whole egg, vanilla, and salt. Gradually whisk in about ½ cup of the warm milk mixture to temper the eggs.
- Slowly pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking constantly.
- Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 170°F/77°C), about 5-7 minutes. Do not boil.
- Strain the custard through a fine-mesh sieve into a bowl. Let cool for 10 minutes, stirring occasionally.
Assembly:
- Reduce oven temperature to 325°F (165°C).
- Place the cooled tart shells on a baking sheet. Carefully pour the custard into the tart shells, filling them almost to the top.
- Bake for 15-18 minutes, or until the edges are set but the center still has a slight jiggle.
- Let cool completely on a wire rack, then refrigerate for at least 2 hours or overnight.
- Before serving, top with a dollop of whipped cream, a light dusting of cinnamon, and a sprinkle of maple sugar or flakes if desired.
Notes
The tarts can be made up to 2 days ahead and stored in the refrigerator. For the best flavor, remove from the refrigerator about 20 minutes before serving.
If you don’t have individual tart pans, you can make one 9-inch tart instead. Increase the baking time for the custard filling to about 25-30 minutes.
Nutrition Information (per tart)
Calories: 385
Fat: 24g
Carbohydrates: 38g
Protein: 6g
Sugar: 22g
The journey of creating these Chai-Spiced Maple Custard Tarts began with my fascination for how different culinary traditions can complement each other so beautifully. Chai spices have been used in Indian cooking for centuries, creating that distinctive warming blend we associate with comforting cups of spiced tea. When these aromatic spices meet the caramel-like sweetness of maple syrup – a treasure of North American forests – something truly magical happens. It’s like the best kind of cultural exchange, taking place right in your kitchen and culminating on your plate.
What I particularly love about this recipe is how the spices infuse slowly into the milk and cream, creating layers of flavor that unfold as you eat. The cardamom offers floral notes, while cinnamon provides familiar warmth. Cloves add that distinctive aromatic punch, and the hint of black pepper brings a subtle heat that balances the sweetness perfectly. The addition of actual black tea in the infusion process makes these truly chai-inspired, rather than simply spiced. And if you can get your hands on a high-quality dark maple syrup (formerly called Grade B), its robust flavor will really shine through the creamy custard.
The texture of these tarts deserves special mention. The contrast between the crisp, buttery pastry and the silken custard creates that satisfying sensory experience we crave in desserts. When making the custard, patience is key – rush the process and you risk curdling the eggs. That slow, gentle cooking allows the proteins to set up in the most luxurious way. And don’t skip the straining step! It ensures your custard will be perfectly smooth without any bits of cooked egg or spice remnants disturbing the velvety texture.
These tarts are impressively versatile. They’re elegant enough for a dinner party finale yet comforting enough for a weekend treat. I’ve served them at holiday gatherings where they’ve held their own alongside traditional pies, and I’ve packaged them individually as gifts for friends who needed a pick-me-up. The beauty of individual tarts is that they feel like a personal indulgence – a little package of joy that’s all yours. If you’re serving them to guests who are unfamiliar with chai flavors, watch their expressions of surprise and delight as they experience that first bite. It’s a wonderful way to introduce someone to these warm, aromatic spices in an accessible, utterly delicious form.
While I’ve suggested a simple garnish of whipped cream and a dusting of cinnamon, you can certainly get creative. A brûléed sugar top adds dramatic flair and textural contrast. A few fresh berries can brighten the plate with color and complementary flavor. Or for true maple enthusiasts, try finding maple sugar or maple flakes to sprinkle on top – they reinforce the maple flavor and add a delightful crunch. However you choose to finish them, these Chai-Spiced Maple Custard Tarts are sure to become a beloved recipe in your collection, bridging cultures and seasons with their aromatic embrace.