Three mini cream sugar tarts on a white plate, topped with fresh raspberries. A pack of "Street Tacos" tortillas sits next to them, suggesting that the tartlets were made with tortillas. Two forks are laid out on the table.

Desserts

Sugar tarts

6 portions
35 minutes

These sugar tarts made with tacos are simply divine. Add a little pizzazz to this Quebec classic! 

 

INGREDIENTS

  • 6 Mejicano taco-size tortillas (4.5 in.)
  • 6 round ramekins
  • ¼ cup (60 mL) softened butter
  • 1¼ cup (265 g) brown sugar
  • 2 tablespoons (30 mL) maple syrup 
  • 2 tablespoons (30 mL) cornstarch
  • 2 tablespoons (30 mL) flour
  • 1 cup (250 mL) 35% whipping cream
  • 1 egg

STEPS

  • Preheat oven to 375 °F.
  • Place tortillas on a cutting board and make ¾-in. slits along the outer edge.
  • Grease the inside of 6 ramekins with butter.
  • Carefully press the tortillas into the ramekins.
  • In a pot off the heat, whisk together brown sugar, maple syrup, cornstarch, flour, cream and egg. 
  • Bring to a boil to thicken.
  • Pour the mixture into the tortillas.
  • Bake for 20 to 25 minutes.
  • Cool for a few minutes and enjoy! 

FIND OUT MORE RECIPES

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