Baking Bliss: How to Make a Cannabis-Infused Plum Custard Tart

Here’s a sweet and savoury dessert that combines the rich flavours of ripe plums and velvety custard with a hint of cannabis magic. Our Cannabis-Infused Plum Custard Tart looks fancy, but the pat-in pastry makes it easy for even novice bakers. Follow our simple recipe for a dessert that's as Instagram-worthy as it is mouthwateringly delicious!

 

Cannabis-Infused Plum Custard Tart Recipe

Ingredients

Pat-in Sweet Pastry:

• 1 1/2 cup all-purpose flour
• 2 tablespoons granulated sugar
• 4 teaspoons cornstarch
• 3/4 cups cold butter cubed

Filling:

• 2 cups pitted halved prune plums (about 1 lb/500 g)
• 1/3 cup granulated sugar
• 1/3 cup infused whipping cream (see recipe below)
• 2 egg yolks
• 1/2 teaspoon vanilla

Equipment:

• 9-inch (23 cm) round tart pan with removable bottom
• Pastry blender (optional)

Total time: 1/2 hour to make infuse cream;  1 hour to chill pastry; 50 minutes (approx) to bake

Serves: 8-10

Step 1: Make Infused Whipping Cream

 

Ingredients:

• 1 cup whipping cream (also called heavy or 35% cream)
• 1 gram or more of cannabis

Directions:

1. Heat the Buds

As in most weed recipes, start by heating - i.e. “decarbing” your weed. Decarboxylation is a scientific term for heating your cannabis to activate its psychoactive potential. It’s simpler than it sounds.

• Preheat your oven to 245ºF
• Remove flowers but don’t discard the stems; they make excellent tea.
• Place the buds on a non-stick tray.
• Set the timer for 35 minutes and leave your cannabis buds to bake. Then let them cool for another hour. 

2. Grind the Decarbed Buds

• Grind your baked buds to kickstart the release of THC and CBD. Employ our four-layer grinder, which lets you preserve the kief and use it for other recipes

3. Infuse the Cream

• Combine the decarbed cannabis and cream in a saucepan. Place over low heat.
• Simmer for 30 minutes, being careful not to let the cream burn
• Strain the infused cream using cheesecloth, a colander or a coffee filter,  into a clean glass jar
• Cool and store in the refrigerator until ready to use.

Step 2: Pat-In Sweet Pastry:

• In large bowl, whisk together flour, sugar and cornstarch.
• Using pastry blender or 2 knives, cut in butter until mixture clumps together. 
• With floured hands, press evenly into 9-inch (23 cm) round tart pan with a removable bottom. Cover and refrigerate until chilled, about 1 hour.

Step 3: Fill and Bake

• Preheat oven to 400°F (200°C)
• Arrange plums, cut side up and slightly overlapping, in a circular pattern over pastry.
• Sprinkle with all but 1 tbsp of the sugar.
• Bake tart in centre of oven for 15 to 20 minutes or until plums are softened.
• Meanwhile, in bowl, whisk together cream, egg yolks, vanilla and remaining sugar; pour over fruit.
• Bake tart for 25 to 30 minutes longer or until set, golden and knife inserted in centre of filling comes out clean. 
• Let cool before eating. Refrigerate after three hours.

This easy to make showstopper - with or without cannabis - is the perfect dessert for Thanksgiving dinner. And as always, watch your dose. Edibles can take a while to kick in, so try to start with a small slice.