Maple Tart with Whipped Cream, Maple Jelly and Crumble | RICARDO

Ingredients

• 1 cup (150 g) unbleached all-purpose flour
• ½ cup (65 g) icing sugar
• ¼ tsp salt
• ½ cup (115 g) unsalted butter, cold and diced
• 1 tbsp (15 ml) ice water
• 1 can (300 ml) maple-flavoured or regular sweetened condensed milk (see note)
• 1 cup (250 ml) maple syrup
• 2 eggs
• ¼ cup (40 g) unbleached all-purpose flour
• 2 tbsp unsalted butter, softened
• 2 tbsp maple sugar
• 1 tbsp corn starch
• 1 pinch fleur de sel
• ½ tsp gelatin
• 1 tbsp (15 ml) cold water
• 1 cup (250 ml) 35% whipping cream
• 2 tbsp maple sugar or regular sugar
• ½ vanilla bean, split lengthwise and seeds scraped or 1 tsp (5 ml) vanilla
• 2 tsp gelatin
• ¾ cup (180 ml) cold water
• ¾ cup (180 ml) maple syrup
• ¾ cup (180 ml) maple-flavoured or regular dulce de leche (see note)