Recipe: Pineapple Lime Tart
how to grow from failure
Last Sunday I wrote about the Art of Failing and how a Pineapple Meringue Tart born from the ashes of my failure became the start of my budding culinary cannabis journey. I’m sharing this recipe with you this week as a reminder to embrace our failures and mistakes as opportunities for growth.
“The difference lies in how to fail: what one person sees as a debilitating disappointment another will turn into an opportunity. Engineering the fail will allow you to master the passionate nature of creative leadership.”
— Thnk.org
Pineapple Lime Tart Recipe
This sweet, vibrant pineapple meringue tart is like a lemon meringue pie that went on vacation to a tropical island with fancy fruit-topped drinks. Creamy pineapple curd brightened with lime fills a crisp, buttery vanilla bean and rosemary shortbread crust.
DOSING:
Makes 6 servings. You’ll need 30 mg THC total (5mg THC per serving) in the cannabutter* for the crust and pineapple curd.
Strains that pair well with the Pineapple Lime Tart recipe below should have tropical notes or pineapple and lime flavors, such as Pineapple OG, Maui Wowie, or Hawaiian Cookies. The funkiness from the infused cannabutter will round out the flavor notes and cut some of the sweetness.
INGREDIENTS + DIRECTIONS:
Rosemary Vanilla Bean Shortbread Crust
2 cups (250 grams) all-purpose flour
1/2 cup (60 grams) confectioners' sugar
1/2 teaspoon kosher salt
1 cup (2 sticks, 226 grams) unsalted cannabutter*
1 vanilla bean pod, split and scraped
1/2 teaspoon rosemary, finely chopped
Make Shortbread Crust: Preheat oven to 340°F. Add the flour, confectioners sugar, salt, and chopped rosemary to a small bowl and whisk together. Melt the cannabutter, add the vanilla bean to the butter.
Pour the melted butter into the dry ingredients and stir together until thoroughly moistened into a soft dough. Press the dough evenly into a tart pan on the sides first, then the bottom.
Poke the bottom with a fork, freeze for at least 15 minutes so the crust won't slump and shrink when baking. Place the tart pan on a baking sheet and bake until the crust is golden brown, about 25 minutes. Remove from the oven and cool completely before removing the tart pan. Set aside.
Pineapple Lime Curd
1 cup (200g) sugar
1/3 cup (42g) cornstarch
2 large eggs
4 large egg yolks
2 cup pasteurized pineapple juice
Juice 1 lime
1 teaspoon kosher salt
1/2 cup water
3 tablespoon chilled unsalted infused butter*
Zest from 1 lime
Make Pineapple Curd: Whisk sugar and cornstarch in a medium saucepan to combine. Add eggs and egg yolks and whisk vigorously, making sure to get into corners of the pan until smooth and pale. Whisk in pineapple and lime juice (lime zest will be added at the end), salt, and water.
Place saucepan over medium heat and bring to a simmer, whisking often and making sure to get into corners of pan, 8–10 minutes (mixture should be bubbling and thickened). At around minute 4, it will transform from foamy liquid to thick pudding.
Reduce heat and continue to simmer, whisking constantly, 3 minutes. Let it cool for 5 minutes, whisking every minute. Add butter and lime zest to the filling and whisk until melted and fully incorporated. Use an immersion blender if it looks clumpy and you need to smooth out the mixture.
Meringue Drops
1 large egg, separated (white/30g)
1/3 cup (65g) superfine baker’s sugar
1/4 teaspoon cream of tartar
1/4 teaspoon lemon extract
Piping bag with tips
Make Meringue Drops: Preheat oven to 350 degrees F. Whip room temperature egg white and cream of tartar into soft peaks. Slowly add superfine baker’s sugar a tablespoon at a time while continuing to beat the egg whites. Slowly drizzle in lemon extract. Beat until stiff peaks. Fill a piping bag with meringue mixture. Pipe small-sized meringue drops onto a baking sheet lined with silicone baking mats or parchment paper. Place into the oven, turn off the heat, and leave inside for 2 hours. Remove from oven to cool completely. Store in an airtight, cool, dry place until ready for use.
Assemble the Tart: Pour the pineapple curd into the pre-baked and cooled tart shell. Using a spatula, smooth the top of the curd so it’s even in the pan. Refrigerate to cool completely, at least 2 hours. Store refrigerated until ready to decorate and serve. Transfer leftover curd into an airtight container and refrigerate to store for up to 4 weeks.
Decorate: Get creative and garnish the top of the chilled tart with sliced pineapple triangles, raspberries, strawberries, organic edible flowers, and small cannabis leaves. Don't forget to smoke up first to get your creative juices flowing.
Paid subscribers get unlocked access to the entire Fruit + Flower Cookbook recipe collection, PLUS dessert drop alerts. Want to taste these delicious creation but too lazy to make them yourself? Upgrade now and keep an out in your inbox.
If you’re feeling tired, burnt out, exhausted, or running on empty lately here’s a reminder to take it easy and be kind to yourself. What’s something you enjoy doing that you haven’t made time to do for yourself? Go do it!
Take that dance class. Read a book in a hammock. Go to the beach. Sleep in. Get baked and bake. Go ahead, you deserve it.
XOXO, Christina W.
