Ingredients
- 1 pre-baked 9-inch pastry shell
- 1 cup almond flour
- 2 eggs
- 100 ml Quebec maple syrup
- 50 g melted butter
- 1/2 tsp vanilla extract
Method
- Whisk eggs, maple syrup, melted butter, and vanilla.
- Fold in almond flour until smooth.
- Pour the almond cream into the pastry shell.
- Bake at 160°C for 25 minutes until set.
Conversion and rationale
Original sweetener (classic version): 100 g granulated sugar
Conversion used: 100 ml maple syrup; lowered temperature by 15°C to avoid burning the almond oils.
Why Quebec maple syrup: Maple and almond create a sophisticated flavor profile with high mineral content.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →