• Prep time
  • Cooking
  • Serves


  • 12 PAMPAS Sweet Tart Cases
  • ½ cup pouring cream
  • ⅓ cup firmly packed brown sugar
  • 1 tbsp maple syrup
  • 1 cup walnuts, toasted and chopped
  • 100g mascarpone
  • ¼ cup pouring cream
  • 1 tbsp icing sugar mixture
  • ⅛ tsp cinnamon


  • Pre-heat oven to 190°C (170°C fan-forced). Place tart tins on a baking tray (do not remove foil). Bake for 12 minutes until just golden. Set aside. Reduce oven temperature to 180°C (160°C fan-forced).
  • Combine cream, sugar and maple syrup in a small saucepan and stir until sugar has dissolved. Simmer for several minutes until golden.
  • Divide walnuts between tart shells and pour the cream mixture over them. Bake for 10 minutes until bubbling. Set aside to cool slightly.
  • Whisk together the mascarpone, cream, icing sugar and cinnamon until thickened.
  • Serve tarts warm or chilled with a dollop of mascarpone cream.