I just made these subbing out the corn syrup for maple syrup with flour as you suggested in someone's comment, and they turned out fantastic! Thank you for sharing your recipe. 😋
Hello Sharon. I'm making these this week. Wish me luck. Hope to have them as nice as yours. Be well & safe from Montreal, Quebec, Canada. ♥ Btw, I looked at some substitutes for the Corn syrup & Honey will be what I'll use.
Wow! This looks so easy. I guess because the shells are pre-made. I'm Canadian and I say (using another posters description) puh-KHAN, although some people look at me strangely when I say it.
Yum! Just couldn’t be easier than that! I am from Texas and we say puh-cawn, but depending on where you go in the US, you hear hear both pronunciations!
Hii! 😁Definately going to try your recipe,looks devine🤤 wanted to know if i could use pre-baked milk tart bases? Do you suggested thawing it and re baking with the filling for 10-15mins?
You can replace the corn syrup with maple syrup and a tablespoon of flour, but you can't skip it entirely since it's supposed to be the "glue" of the tarts and help everything set.
I tried this ready-made, store-bought for the first time in my relatively long life. They are too decadent, while good, the amount of sugar in them is high. Should definitely be tried if you never had them.