For me, there is nothing better in the summer months than the taste of delicious fruit and the smell of fresh flowers! Our favorite local farm is always overflowing with peaches during the season and I cant get enough! This recipe is my spinoff of peaches and cream and has a floral aroma to it that compliments the herbal hints very well! You could replace the peaches with plums or apples if you’d like, but this combo has a vibrant kick you can’t beat! The infusion is in the crust and optional wash over the peaches.
I like to use fruity sativa strains or sativa leaning hybrids high in limonene to complement the bright flavor in fruit. This time I used one of my favorite strains for energy and creativity, Blue Dream, to keep the flavor profile light and add a nice euphoric buzz. This strain is great for focus and is also known to relieve chronic pain, stress, and is one of the few Sativa-Dominant strains that helps with my anxiety rather than add to it. This dessert will hopefully leave the people who enjoy it happy, open-minded, and inspired!
Cannabis Ingredients:
2/3 cup infused coconut oil (~5.33 ounces)
Optional wash of choice (oil, butter, honey, simple syrup, etc) as desired.
Ingredients:
For crust –
- 4 cups oats
- 1/2 cup maple syrup or agave
- 2/3 cup infused coconut oil
- ~10 tbsp cold water
For Custard –
- 4 cups plant-based milk or cream
- 1 cup arrowroot powder or cornstarch
- 1/2 cup granulated cane sugar
- 3 teaspoons vanilla extract
- ~1.5 tbsp rose simple syrup (or as desired, optional)
- beet root powder or turmeric (for pink or classic custard color, optional)
Top and optional wash –
- 1-2 Peaches, sliced thin
- 1/2 tbsp brown sugar, maple syrup, or agave
- THC honey (as desired)
- rose simple syrup (as desired)
Recipe:
Crust –
- Prepare the oat crust and chill before making the custard
- Start by blending the oats in a food processor or blender until a flour consistency.
- Add in the infused coconut oil and maple syrup or agave, and about 2/3 of the water
- Continue to pulse until the mixture turns into a clumpy dough. If it still looks too dry, slowly add the rest of the water as needed
- In a prepared tartlet or cupcake pan, push and form the tartlet cups
- Poke small holes in the cups and chill until ready for use
Optional Rose Simple Syrup:
This gives the tarts a nice floral aroma and slight floral taste without overpowering the other flavors. I highly recommend giving it a try!
- In a sauce pan, add 1 cup of water and 1 cup of sugar to a saucepan
- Sprinkle a 1/2 cup of fresh or dried rose petals over it and bring to a boil
- Turn it down to low heat and simmer for about 10-15 minutes
- Add 2 tablespoons fresh lemon juice, then strain into a sterilized bowl with a cheese cloth and let cool completely
- Store in a glass jar and keep in the fridge for about a month.
You can do a longer version of this too to really pull out the flavor and aroma of the rose, but we’ll stick with this for now. Its a fast alternative that can be used for a variety of drinks and cooking/baking endeavors!
Custard Filling –
- In a sauce pan, heat all the ingredients while whisking them together
- Continue whisking for 3-5 minutes until a custard forms
- Add more flavor if necessary
- Let cool completely before use
Assembly-
- Preheat the oven to 350 degrees
- Fill chilled pie crust molds with the custard. Add THC honey to this base.
- Next add the honey/brown sugar glazed peaches and carefully line them inside, working from the outside in.
- Bake for about 10-15 minutes until crust is slightly golden.
- let cool and enjoy! Keeps for about a week in the fridge.