When it comes to combining food and terpenes, the possibilities are endless! A lot of chefs in the LA area have started to combine their culinary masterpieces with terpenes! Food, drinks, desserts, you name it!
Click the following to make homemade terpene and cannabis infused ingredients:
Inca Trail Terpenes will be posting a "Terpene Recipe of the Month" to help you on your terpene infused culinary journey! This month's recipe is brought to you by www.modernfarmer.com
Lavender Chamomile Honey Tart
This tart is infused with a variety of terpenes that are said to help with stress relief. Linalool, a cannabis terpene also found in lavender, and bisabolol, a cannabis terpene found in chamomile, have anti-anxiety properties that can help you relax and sleep better. This tart is perfect for a weekend with afternoon tea or as an after-dinner sweet.
Cannabis strains that exhibit linalool-rich terpene profiles include Amnesia Haze, Lavender and LA Confidential.
For the pastry:
1¼ cups all purpose flour, plus more for dusting
½ tsp salt
2 tbsp sugar
½ cup cold unsalted butter, cut into cubes
1½ tbsp lemon juice
4 to 5 tsp ice water
For the custard:
2 cups table cream
3 tbsp loose chamomile tea (or 2 tea bags)
1 tbsp dry lavender
1 cinnamon stick
4 cardamom pods
3 egg yolks
¼ cup granulated sugar
½ cup wildflower honey
1 cup mascarpone cheese
edible flowers (optional)
- In a food processor, mix flour, salt and sugar. Add in butter and pulse until butter is evenly dispersed into pea-size pieces.
- Add lemon juice and pulse. Run the food processor while you add water, teaspoon by teaspoon, through the spout on top. The dough should come together into a smooth ball.
- Form the dough into a disc, wrap with plastic wrap and refrigerate for at least 1 hour.
- Meanwhile, get started on the tart filling by heating the cream in a small pot over medium. Bring to a very gentle simmer, then remove from heat. Add chamomile, lavender, cloves, cinnamon and cardamom pods to cream. Let steam for at least 1 hour or up to 3 hours.
- Roll out chilled dough on a floured surface until a circle forms, about 12 inches in diameter and ¼ inch thick.
- Preheat oven to 425°F. Grease a 9-inch tart pan with a removable bottom. Place rolled-out dough into the tart pan and gently press into and up sides. Discard excess dough. Poke the surface of the dough with a fork several times (this will allow the steam to release). Place a piece of parchment paper over dough and arrange baking beans in an even layer overtop. Place tart pan on a baking sheet.
- Bake blind until edges of crust begin to turn golden, about 12 minutes. Remove from oven and discard baking beans. Place back in oven for an additional 10 minutes.
- Reduce oven temperature to 350°F. Mix egg yolks, sugar and honey in a bowl.
- Strain cream and discard tea, cloves, cinnamon and cardamom pods. Place cream back into a small pot and reheat to a gentle simmer.
- Temper egg mixture by pouring about ¼ cup of the warm cream into the egg mixture and stir gently. Pour egg mixture into pot with remaining cream. Continue to heat mixture over low until thick enough to coat the back of a spoon, stirring continuously.
- Whisk in mascarpone cheese and stir until mixture is completely smooth and uniform.
- Pour mixture into tart shell. Bake until custard has set, about 40 minutes. The custard will still have a slight jiggle but will continue to set once removed from the oven. Let cool on countertop until it reaches room temperature, about 30 minutes.
- Garnish with edible flowers and serve.