1/2cup(0.03ml)real maple syrup, could sub dark corn syrup
1tsp.(5ml)white vinegar
Pinch(Pinch)salt
2Tbsp.(28.4g)softened butter
1(1)large egg
1tsp.(5ml)vanilla or vanilla bean paste
Raisins
For Sundaes:
Chopped pecans
Vanilla Ice Cream
A bit of pie pastry, homemade or store bought
Prevent your screen from going dark
Instructions
Prepare the sauce: In a medium bowl, whisk the egg and vanilla until light and frothy. Set aside.
In a medium saucepan over medium heat, stir together the brown sugar, maple syrup, vinegar and pinch of salt. Add butter and heat, stirring, until butter is melted and mixture is just starting to bubble around the edges. Reduce heat to low.
Using a ladle, begin adding some of the warm maple syrup mixture drop by drop at first, to the egg mixture, while continuously whisking the egg (If you are right handed, whisk with your right hand while you drizzle from the ladle with your left). It is important that you add the warm mixture to the egg VERY slowly (literally a drop at a time, at first), to avoid cooking the egg. Increase to a slow drizzle as you add more, still continuously whisking. Once the entire ladle is added to the egg mixture, pour the egg mixture in to the saucepan with the remaining maple syrup mixture. Increase heat to medium-low and cook, stirring until mixture thickens but DO NOT ALLOW THE MIXTURE TO BOIL. (you want to heat it to close to boiling, but not boiling. If you have a thermometer, that will be in the 190 F. range). Immediately pour the mixture through a fine mesh sieve and in to a clean bowl (this will catch any small pieces of cooked egg, if you have some). If using raisins, add them to the hot sauce mixture. Let stand for about 5 minutes to cool slightly, then cover tightly and refrigerate if making ahead. Otherwise, allow to stand for 5 minutes to allow the raisins to plump, then use warm. If making sauce ahead, simply re-heat slightly in the microwave or in a saucepan over low heat.
Make the pastry shapes: Preheat oven to 375 F. Roll your pastry and using a cookie cutter or a knife, cut pastry into shapes and place on to a parchment lined baking sheet. Bake in pre-heated oven for 7-10 minutes, or until puffy and very lightly golden. Remove from baking sheet to a cooling rack to cool. Store at room temperature in an air-tight container, if making ahead.
To assemble sundae: Top scoops of ice cream with chopped pecans (if using), lightly warm butter tart sauce and sprinkle with a few cooked pastry pieces. Enjoy!