Welcome to Psychedelicatessen, a weekly column exploring the world of cannabis cuisine, including recipes from the great chefs and ganjapreneurs who fuel our appetite for adventure.
This delicious, impressive tart is so easy to make, but it looks like the creation of an expert baker. It’s a perfect fall dessert infused with just the right amount of toasted, nutty, browned hash butter which adds a deep, rich flavor. Use a coarse, food-grade water hash or unpressed kief for a tart with the perfect amount of relaxing cannabinoids in one slice. The hash, brown butter and pecans combine to create a dessert with no overwhelming cannabis flavor, just pure decadence!
For Brown Butter Infusion:
-2 ¼ sticks of butter (18 tablespoons)
-5 grams of hash, crumbled
Set your Crockpot to low, about 200ºF. Melt your butter inside, then add hash and stir. Most recipes for browned butter are done quickly on the stovetop, but you need time for your hash to infuse. It’s also very easy to burn butter on the stovetop, but the Crockpot eliminates that danger. Allow the butter to infuse for 6 to 8 hours, stirring every so often. The milk solids will begin to brown, and the butter will smell toasted, nutty and fragrant. Remove your hash brown butter from the Crockpot and reserve.
If your butter has been in the Crockpot for a long time and still doesn’t seem to be browning, remove it from the Crockpot and toast quickly on the stovetop over medium heat in a light-colored saute pan, stirring constantly, until the butter begins to foam, the solids turn brown and the infusion smells nutty. Browning butter only takes a few minutes. Remove from heat immediately and pour into a bowl. You can also brown a cannabutter that’s already been made and stored in your fridge or freezer.
-½ cup of hash brown butter
-1 ¾ cup flour
-½ cup packed light brown sugar
-¾ tsp salt
-1 large egg
-¼ cup agave nectar
-2 tbsp maple syrup
-¼ cup corn syrup
-1 cup packed light brown sugar
-¼ cup heavy cream
-½ cup of hash brown butter
-½ tsp salt
-1.5 cups chopped pecans
You will need a 15 inch tart pan with removable bottom
To make your crust, melt the hash brown butter, and allow to stand for 15 to 20 minutes until barely warm and somewhat thickened.
Place a rack in the center of your oven and preheat to 375ºF. Grease the tart pan with butter. Combine your flour, brown sugar and salt in a large mixing bowl.
Add a half cup of the barely melted hash brown butter and stir with a fork until the mixture looks like wet sand. Using your fingers, press the dough into the tart pan, spreading it from the center evenly across the bottom and up over the sides. Allow crust to sit for 10 minutes at room temperature before baking for 15 to 18 minutes until golden brown.
While the crust is baking, make your filling. Whisk the egg and brown sugar together until well blended. Add the agave, maple and corn syrups and whisk thoroughly, along with the heavy cream, remaining melted hash butter, and salt. Stir in the pecans, and pour filling into the warm crust, spreading it evenly to fill the tart.
Place tart pan on a baking sheet in case of leaks. Bake until filling is puffed up and golden brown, about 27 to 30 minutes. Cool tart completely on a rack, allowing the center to completely set