Makes Two Dozen Tartlets
A sweet and elegant dish, these tartlets aren’t potent enough for green flavors to come through. You’ll just taste tart lemony sweetness on top of a gluten-free coconut crust! Though making lemon curd your first time can be challenging, it’s sooo worth it. Just stir constantly while it’s cooking to be on the safe side! A beautiful mini-dessert to satisfy your sweet tooth, these tartlets are perfect to share at a 420-friendly Easter brunch.
Ingredients for Lemon Curd:
· 3 tablespoons butter, softened
· 2 tablespoons canna-olive oil*
· ¾ cup sugar
· 2 eggs
· 2 egg yolks
· 2/3 cup fresh lemon juice
· 1/2 -1 teaspoon grated lemon zest, depending on how tart you like it
Ingredients for Crust:
· 3 cups large flaked coconut,
· 2/3 cup coconut milk
· 1 egg white
· ½ cup almond flour (more if moist)
· 1/2 teaspoon vanilla extract
· 1 teaspoon lemon juice
· 1 teaspoon lemon zest
· 1/8 teaspoon sea salt
Instructions for Curd:
Combine butter, canna-olive oil and sugar in a stand mixer. Beat for 3-4 minutes. Add eggs and egg yolks, one at a time, while beating. Add the lemon juice and mix for one more minute. At this point, the mixture will look curdled, but don’t worry about it! Pour the lemon mixture into a small saucepan over a medium-low heat, stirring often, until it becomes smooth and slightly thicker. Increase the heat to medium and cook, stirring constantly, until the mixture thickens: this step prevents little bits of egg from cooking and ruining your beautiful curd! The entire cooking process will take at least 10 minutes. Transfer the curd to a bowl, cover with plastic wrap, and refrigerate until curd is cold; it will continue to thicken in the fridge.
Instructions for Crust:
Preheat oven to 325 F. Combine all the ingredients in a large bowl and mix well. Lightly grease two mini-cupcake tins with oil or butter. Using your fingers, fill each cupcake hole and then press your thumb into the center, making an indentation and pushing the crust up the sides – you’re creating a small divot to plop the lemon curd into! Place each tin in the oven and bake for 15 minutes or until edges are golden brown. Remove from oven and allow to cool, at least 10 minutes. When ready, use an offset spatula and carefully remove the crusts, running your spatula around the edges of each tartlet. Fill each generously with lemon curd. Serve and enjoy!
*Potency will vary based on your oil making method: using flower vs. trim, time cooked and whether raw materials were decarboxylated, which converts THCA to THC. I made my canna-olive oil using trim in a crockpot, yielding 33 mg of THC/tablespoon. If the lemon curd is evenly distributed among 24 tartlets, each contains 2.75 mg of THC. Again, this depends on the THC of your flower or leaf material and your infused-oil formula. Store bought oils will guarantee potency, but are always pricier!
THC levels for this recipe were provided courtesy of the Leaf Detective, Humboldt County’s first legal cannabis testing facility.