Heart-Shaped Canna-Pop Tarts with Strawberry Filling
Recipe Info
Prep time: 45 minutes
Cook time: 20 minutes
Servings: 6 pop tarts
Difficulty: Advanced
Terpene Pairing
Geraniol: This floral terpene, often found in rose and fruit-forward cannabis strains, beautifully echoes the delicate sweetness of the strawberry preserves and provides a sophisticated aromatic lift to the buttery pastry crust.
Dosage Information
Estimated 15mg THC per tart based on using 2 tablespoons of 45mg/tbsp infused butter within the total pastry dough. Always verify the potency of your homemade infusions to ensure precise dosing.
Ingredients List
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
1 cup cold unsalted butter, cubed
2 tablespoons infused cannabis butter, cold and cubed
4 to 6 tablespoons ice water
3/4 cup high-quality strawberry preserves
1 large egg (for egg wash)
1 cup powdered sugar
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
Natural pink food coloring
Rainbow sprinkles
Decarboxylation Instructions
Preheat your oven to 240 degrees F. Break the cannabis flower into uniform pieces and spread them across a baking sheet lined with parchment paper. Heat for 30 to 40 minutes until the material is dry and lightly toasted in appearance.
Infusion Instructions
Combine 1 cup of unsalted butter with the decarboxylated cannabis in a small saucepan or double boiler. Simmer at a controlled 160 to 180 degrees F for approximately 2 hours. Strain the mixture through a cheesecloth-lined sieve into a glass container. Allow the butter to solidify in the refrigerator before using it in the pastry dough.
Preparation Instructions
In a food processor, pulse the flour, salt, and sugar. Add the cold unsalted butter and the cold infused butter. Pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Add ice water one tablespoon at a time, pulsing until the dough just begins to hold together. Turn the dough out onto a floured surface, divide in half, and shape into two flat discs. Wrap in plastic and chill for at least 1 hour.
Preheat oven to 350 degrees F. Roll out one disc of dough to 1/8-inch thickness. Use a large heart-shaped cookie cutter to cut out shapes. Repeat with the second disc.
Place half of the hearts on a parchment-lined baking sheet. Spoon 1 tablespoon of strawberry preserves into the center of each heart, leaving a border around the edges.
Brush the edges with egg wash and place a second dough heart on top. Use a fork to crimp the edges together securely. Prick the top of each tart with a fork to allow steam to escape.
Brush the tops with egg wash and bake for 20 to 25 minutes until golden brown. Transfer to a wire rack to cool completely.
Whisk together powdered sugar, heavy cream, vanilla, and pink coloring to create a thick glaze. Spread over the cooled tarts and immediately add sprinkles.
Chef Tips
Keep all ingredients, especially the infused butter, as cold as possible to ensure a flaky crust. If the dough becomes too warm while cutting the heart shapes, return it to the refrigerator for 10 minutes to firm up the fats before baking.
Consume Responsibly
Start Low, Go Slow