Shortbread maple cream freezer tart is the kind of dessert that wins a room without much fuss. It pairs a buttery cookie crust with a soft, no-churn maple cream that you simply spread and freeze.
Why this maple cream freezer tart is worth making
- A tender shortbread crust that bakes up golden and sturdy
- A creamy maple filling made without an ice cream maker
- A make-ahead treat that waits patiently in the freezer
- Pecans and a maple drizzle for an easy finish
Part cookie, part frozen cream, all comfort. It feels fancy enough for a shower table but comes together with steps anyone can manage.
Freeze the tart overnight for the cleanest slices and the smoothest texture.
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Why You’ll Love This Shortbread Maple Cream Freezer Tart
- The maple cream filling tastes rich and gently sweet, never icy
- That shortbread base gives every bite a buttery, cookie crunch
- This maple cream freezer tart can be built days ahead and stored cold
Ingredient Notes
These are quick notes on what each ingredient brings, not a shopping list. You will find the exact measurements in the recipe card below.
- All-purpose flour gives the shortbread its structure and bite
- Unsalted butter at room temperature makes the crust tender
- Real maple syrup carries the warm flavor through crust and cream
- Heavy cream whips into the light, frozen filling
- Egg yolks thicken the maple custard before it folds in
You will want a tart pan, a stand mixer or hand mixer, a medium saucepan, and a fine sieve. A chilled bowl helps the cream whip up faster.
How to Make Shortbread Maple Cream Freezer Tart
Making this maple cream freezer tart breaks into three calm stages: the crust, the custard, and the folded cream. None of them ask for special skill, just a little patience between steps.
- Mix the shortbread dough, then chill it for 1 hour
- Roll to 1/4 inch thick, press into the pan, and bake at 350 degrees for 20 to 25 minutes
- Simmer the milk, maple syrup, and salt, then temper and thicken with the yolks
- Chill the custard 2 to 3 hours, then fold it into whipped cream
- Pour into the shell and freeze at least 4 hours, ideally overnight
This recipe serves about 8, and you can prep the custard the night before to split the work. Let the finished tart rest out of the freezer for 10 minutes before slicing.
Storage Options
This maple cream freezer tart is built to live in the freezer, which makes it a friendly make-ahead dessert. Keep it covered so it does not pick up other flavors.
- Freeze, wrapped well, for up to 2 weeks
- Soften on the counter for 10 minutes before serving
- Refreeze leftover slices right away for best texture
Variations & Substitutions
The maple cream tart takes well to small swaps depending on what you have. Try one of these to make it your own.
- Trade pecans for toasted walnuts or hazelnuts on top
- Add a pinch of cinnamon to the shortbread for warmth
- Drizzle a little caramel alongside the maple for extra depth
If you love maple desserts, these maple walnut sandwich cookies make a sweet companion for a dessert table.
What to Serve with Shortbread Maple Cream Freezer Tart
This shortbread maple cream freezer tart shines as the finish to a meal or the star of a shower spread. Round it out with a few simple pairings.
- A pot of strong coffee or spiced tea
- Fresh berries for a bright contrast
- A plate of black bottom whiskey pecan cookies for the dessert table
Before you head to the kitchen, here are a few common questions answered.
Frequently Asked Questions
Do I need an ice cream maker for shortbread maple cream freezer tart?
No. The filling is folded into whipped cream and frozen in the shell, so no special equipment is needed.
Can I make it ahead of time?
Yes, freeze it overnight or up to two weeks ahead, wrapped well.
How long should it sit before slicing?
Let it rest out of the freezer for about ten minutes so it slices cleanly.
Can I use a different nut on top?
Toasted walnuts or hazelnuts both work nicely in place of pecans.
Keep this one in your back pocket for warm-weather gatherings. It is easy to plan around, and that frozen maple cream always gets a few happy surprised faces at the table.
Shortbread Maple Cream Freezer Tart #SundaySupper
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Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- pinch of salt
- 2 sticks unsalted butter at room temperature
- 2 large egg yolks
- 1 cup granulated sugar
- 3 cups whole milk
- ½ cup real maple syrup
- ¼ tsp salt
- 1 tsp vanilla extract
- ¼ cup cornstarch
- 1 Tbsp flour
- 4 large egg yolks
- 2 cups heavy cream
- ¼ cup maple syrup
- Garnishes:
- chopped pecans
- extra maple syrup
Instructions
- Preheat oven to 350º. Grease tart pan.
- In a large mixing bowl, combine the flour, baking powder and salt. Mix well to combine.
- In a stand mixer, beat butter until light and fluffy. Add egg yolks and sugar. Beat for several minutes. Add flour mixture by the heaping spoonful until all of the flour mixture is incorporated into the butter mixture. Do not over mix.
- Wrap dough in plastic wrap and chill for one hour.
- After one hour, roll dough out to ¼” thick. Place in tart pan and press into the edging. Prick dough with a fork all over the bottom of the pan and bake in a 350º oven for 20-25 minutes or until lightly golden.
- Once the shell is baked, cool completely and remove crust from pan.
- Prepare filling.
- In a medium sauce pan, bring the milk, ½ cup maple syrup and salt to a simmer.
- In a separate bowl, mix together the vanilla, cornstarch, flour and egg yolks. Mix well.
- Scoop out ¼ cup of the simmering milk and pour it into the egg/cornstarch mixture. Mix well. This tempers the eggs. Now, pour the egg mixture into the pot of milk/syrup. Bring to a boil and cook just until the mixture has thickened.
- Take off heat and pour through a fine sieve into a bowl. Allow it to sit for five minutes. Place a piece of plastic wrap directly over the filling so that a skin does not form. Chill for two to three hours. (you can do this step the night before if you like)
- Place the whipping cream and ¼ cup maple syrup into a chilled bowl and beat until it forms soft peaks.
- Fold the chilled maple/egg filling into the whipped cream. Be gentle and mix just until it is all incorporated. Pour this filling into the shortbread shell and freeze for at least four hours. It’s even better to freeze it overnight.
- Let the tart sit out for ten minutes before serving.
- Garnish with chopped pecans and a drizzle of maple syrup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh My! I had to pull myself away from getting lost in all the links and checking out all these recipes and come back to make sure I comment on your recipe Melanie. Your pix pop and look heavenly! It just so happens that pecan pie is one of my favorite desserts and this looks even better adding maple syrup and making ice cream instead. Simply marvelous and I can’t wait to try it! P.S. I agree, four kids are enough!! But this would be a perfect shower dessert!
Ice cream filling that I don’t need an ice cream maker for sounds wonderful, Melanie! Maple and pecans are best friends so I am sure this tart tastes amazing. The best part of all is that it can be made ahead and kept in the freezer. When I am hosting a party, there are usually so many things vying for my attention on the last day. Knowing that this delicious tart was ready and waiting would relieve some of the stress!
So glad you joined #SundaySupper!
Oh my goodness! Your tart looks heavenly!
What a beautiful recipe! I am in love and can’t wait to try it! I am honored that you would share it during #SundaySupper! So glad to have you join the Movement!
Melanie, this is absolutely gorgeous! And it has some of my favorite flavors! So glad you joined #SS, and I can’t wait to see what you make next!
Welcome to Sunday Supper
Last week was my first week – it’s so much fun! Your pictures are stunning and this tart looks and sounds so yummy! I would love to serve this at a shower.
Melanie! That looks amazing! Welcome to Sunday Supper!!
Welcome to the Sunday Supper crew, Melanie! Your tart is stunning!
This looks so delicious!! What a great addition to any party!
Welcome to #SundaySupper, Melanie!!! And wow, this tart is simply lovely. There is a very special place in my heart for shortbread… and maple. Yum!!
Completely drooling over this dessert!! Nicely done!!
Wow! Ice cream tart! I would have never thought of that. Great idea for spring when the sun is out and the party is in the garden.
This is an absolutely gorgeous and decadent recipe! Welcome to the group!
Ooo-la-la. If I could reach into the computer screen and grab that tart, I would.
Welcome
– your dessert sounds, and look absolutely amazing! I love the toppings – yum!
Wait a minute… I think you got the servings wrong. It should be for one and that one would be me!
Welcome to the fun of Sunday Supper! Glad you joined in with us this week. I can’t wait to see more of your blog and recipes.
This sounds delicious! I am definitely going to give this a try.
This is beautiful! It’d be perfect for a shower, or maybe for Mother’s Day, too. Welcome to SS. I just joined this week too! I think it’ll be fun
Oh wow what an amazing recipe to start off with, welcome to the Sunday Supper family!
Hi Melanie, thanks for taking the time to say compliment me . Your pictures are beautiful! All am going to think about today is this tart.
This is such a gorgeous looking tart! I really love the sound of shortbread pastry filled with maple ice cream – yum!!
Welcome to Sunday Supper! You’re going to love this group – everyone is incredibly talented, warm, supportive and all around awesome. This is quite the offering for your first post – this tart looks ridiculously good! I love everything about this, especially that shortbread crust.