Ingredients
- 1 pre-baked tart shell
- 1 cup shredded coconut
- 1 cup Quebec maple syrup
- 3 eggs
- 1/2 cup heavy cream
Method
- Preheat oven to 165°C (330°F).
- Beat eggs and maple syrup until frothy.
- Stir in shredded coconut and heavy cream.
- Pour into the tart shell.
- Bake for 30 minutes until golden.
Conversion and rationale
Original sweetener (classic version): 150 g white sugar
Conversion used: Replace sugar with 180ml maple syrup; reduce cream by 20ml; lower oven temp by 15°C.
Why Quebec maple syrup: A fusion of tropical coconut and Quebec forest flavors, reducing refined sugar impact.
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 →