| 1. |
Melt butter and stir in flour, mixing well. Beat egg yolks with syrup and water. Add to butter-flour mixture and cook over boiling
water until thick and creamy, stirring most of the time. Add walnuts and let cool. Pour into 8-inch pie shell or divide into 6 individual
tart molds lined with pastry. |
| 2. |
As a variation, sprinkle the nuts on top instead of mixing them in the filling. |
| 3. |
To make chiffon maple tarts, beat 2 egg whites until stiff, fold into cooked and cooled maple cream, then pour into baked tart shells. |
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