Recipe: Lychee Jelly Tart

Remember those lychee jelly cups?

As a kid I loved these Lychee Coconut Jelly cups with the bits of lychee fruit inside. I still love these as an adult! Anyone else put them in the freezer? The texture of the frozen jelly is as if popsicles and mochi had a baby. Very refreshing and even more satisfying when the munchies hit.

This week’s recipe is inspired by those tiny plastic cups of lychee joy. Made with agar-agar, lychee rose pastry cream and a ginger scented crust, this tart is one of my more ambitious baking projects.

My favorite edible flowers to use this time of year are the puffy pink peach, nectarine, and apricot blossoms exploding out of the trees branches in spring.

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Lychee Jelly Tart

DOSING: Makes one tart in a 9-inch round or rectangular tart pan. 12-15 servings at ~5mg THC per serving. You’ll need a total of 75mg THC in the entire recipe. Approximately 0.5 grams of 20% THC cannabis flower. If your flower is different % THC, double-check your cannamath.

INGREDIENTS:

Ginger Shortbread Crust