Yuzu Meringue THC Tartlets
Decarboxylation
What you'll need:
- Cannabis flower (use 7 grams for approximately 10mg THC per tartlet when divided into 12 pieces, assuming 15% THC flower strength—adjust based on your strain's lab test for accuracy)
- Oven
- Baking sheet
- Parchment paper
- Grinder
Steps:
1. Preheat oven to 240°F (115°C).
2. Break flower into small pieces, grind coarsely.
3. Spread evenly on parchment-lined baking sheet.
4. Bake 30-40 minutes, stir halfway.
5. Cool completely—it turns light brownish-green when ready.
Infusion (Canna-Butter)
What you'll need:
- Decarboxylated cannabis (from above)
- 1 cup (2 sticks) unsalted butter
- Saucepan or double boiler
- Cheesecloth or fine strainer
Steps:
1. Melt butter on low heat.
2. Add decarboxylated cannabis.
3. Simmer 2-3 hours at 160-200°F, stir occasionally.
4. Cool slightly, strain through cheesecloth into container, squeeze gently.
5. Refrigerate until solid.
Recipe (makes 12 tartlets)
Tart Shell Ingredients:
- 1 cup canna-butter (from above), cold and cubed
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 2-3 tablespoons ice water
Yuzu Curd Ingredients:
- 3/4 cup yuzu juice (bottled or fresh)
- 1 cup granulated sugar
- 4 large eggs
- 2 large egg yolks
- 1/2 cup unsalted butter, cubed
- Zest of 2 yuzus (or lemons if unavailable)
Meringue Ingredients:
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Steps:
1. Make shells: In food processor, pulse flour, sugar, salt. Add canna-butter cubes, pulse until crumbly. Add egg yolk and ice water 1 tablespoon at a time until dough forms. Wrap and chill 30 minutes.
2. Preheat oven to 375°F. Roll dough to 1/8-inch thick, cut into 12 circles, press into tartlet pans. Prick bottoms, bake 15-18 minutes until golden. Cool completely.
3. Make curd: Whisk yuzu juice, sugar, eggs, yolks in saucepan. Cook over medium-low heat, stirring constantly until thickened (coats back of spoon, about 8-10 minutes). Remove from heat, stir in butter and zest until smooth. Strain if needed. Cool slightly.
4. Fill cooled shells with yuzu curd.
5. Make meringue: In heatproof bowl over simmering water, whisk egg whites, sugar, cream of tartar until sugar dissolves and reaches 160°F. Remove from heat, add vanilla, beat with mixer until stiff glossy peaks form.
6. Pipe or spoon meringue onto filled tartlets.
7. Torch or broil briefly until meringue is golden.
Each tartlet contains approximately 10mg THC (based on 7g of 15% THC flower; actual potency varies—start with half a tartlet and wait 2 hours). Store in fridge up to 3 days.