|10 (Makes one 9-inch tart)|
Maple Whipped Cream
½ cup heavy cream
2 tablespoons granulated maple sugar
Place the bowl and whisk attachment of a standing mixer in the refrigerator for 10 minutes.
Return the bowl and whisk to the mixer and pour the cream into the bowl. Whisk on medium-high speed until soft peaks form and the tines of the whisk begin to show in the cream. Add the sugar and whisk for 30 seconds more. Remove the bowl from the mixer, and using a hand whisk, finish whisking to stiff peaks. The whipped cream will keep in the refrigerator, tightly covered, overnight. Whisk before serving.