Recipe: Salted Canna-Caramel Chocolate Mini Tarts with Toasted Hazelnuts
If you’re accustomed to seeing edibles in the form of standard baked goods like brownies and cookies and want something a little more fancy, this recipe will be a real treat for you! These delicate and delicious little mini-tarts are sure to impress family, friends, and party guests alike. We made the caramel layer of these tarts by combining a pre-prepared caramel sauce with 2 of our Balance 50mg THC cannabis caramels (available at retailers across Oregon) to add a light THC dose and Limonene and Terpinolene terpenes to each mini-tart.
The recipe as described below will yield approximately 24 mini-tarts with a THC dose between 3-4.5mg each, so you can indulge in a tart or two (or three) without risking a THC overdose - just be sure to go slow on consumption and wait to gauge the effects you’re feeling to decide if further consumption will result in an uncomfortable experience level. You can also use this recipe to create a single large tart (8-9” total), though determining dosing for a piece of a larger tart will be less precise and will require caution to avoid ingesting too much THC - so proceed with caution if going that route if you are very sensitive to edibles.
1-1/2 cups plain flour
1/4 cup plus 1 tbsp Dutch-process unsweetened cocoa powder
1/4 tsp salt
10 tbsp unsalted butter, cubed and softened
1/2 cup icing sugar
2 egg yolks, room temperature
1/2 tsp vanilla extract
1/4 cup prepared caramel sauce
2 Periodic edibles Balance 50mg THC cannabis caramels
1/2 cup heavy cream
4 oz chocolate of your choice (we used dark chocolate), finely chopped
12 toasted hazelnuts, cut in half
Course sea salt for garnish
Combine flour, cocoa powder, and salt in a medium bowl and set aside.
Using an electric mixer with a paddle attachment, combine the sugar and butter until creamed. Mix in egg yolks and vanilla extract, beating until fully combined. Slowly add in dry ingredients and beat on low speed until just combined.
Form dough into a ball, flatten out and wrap completely in plastic wrap. Refrigerate dough for 30 minutes.
After resting, roll pastry dough out thinly (approx. 1/4” thickness) between two sheets of parchment paper with a rolling pin until evenly thin throughout. If making mini-tarts, use a small cookie cutter to cut out circles of dough appropriately sized to fit the wells of a mini-muffin pan. If making a single large tart, use a greased tart pan and trim excess dough after evenly pressing dough into tart pan.
Grease the pan and press the dough into the wells as evenly as possible to create mini-tart shells. Place prepared dough pan into the freezer for at least 30 minutes and up to overnight to rest the dough and prevent shrinkage during baking (cover pan with plastic wrap if resting overnight).
Once the dough is properly rested, place parchment paper into the shell(s) and weigh down with uncooked rice or beans. Bake the tart shells at 375 degrees F for approximately 15-20 minutes, until crisped throughout. If necessary, remove parchment paper and rice/beans and return to oven for 5 minutes to complete crisping shells through. Remove shells from pan and cool completely before filling.
To prepare infused caramel sauce, melt both Periodic edibles cannabis caramels over a gentle double-boiler completely before adding the non-infused caramel sauce. Thoroughly mix the caramel sauce until the Periodic edibles caramels are completely and evenly combined into the non-infused caramel sauce. Allow to cool thoroughly before adding a small, even portion (approx. 3/4 tsp) of caramel sauce to each tart shell. Refrigerate caramel-filled tarts for at least 2 hours to fully set the caramel layer.
While caramel sets in tart shells, bring the heavy cream to a boil and pour over all of the chocolate in a glass bowl. Allow the chocolate to melt for a minute or so in the heavy cream before stirring consistently until a smooth, silky ganache forms. Allow ganache to cool slightly before transferring to a piping bag or zipper storage bag with a corner cut off for easier piping onto tarts.
Once the caramel is completely set and the ganache is cooled, pipe a ganache layer evenly onto each tart until nearly level with the top of the tart shell.
Once every tart is covered with ganache and the surface of the ganache layer has started to set slightly, gently place a toasted hazelnut half and a light sprinkle of sea salt across the surface of each tart (as pictured). Return completed tarts to the fridge for 30 minutes to an hour to completely set before serving.
And you’re done! We hope you love this recipe, and feel free to send us any feedback or tag us in your social media pictures (@periodicedibles) if you try this one yourself!
Enjoy your edibles responsibly, and be sure to store your leftovers in an airtight container clearly marked with *CONTAINS THC* to avoid accidental consumption incidents.