By Chef and Author: Vicki Siu
I recently visited Tartine Bakery in San Francisco, it wasn’t on my itinerary and I had to escape a human excrement laden neighbourhood to get there. Even though there are parts of San Francisco I’d rather un-see, I’d do it all over again if I had to for another visit to the bakery.
An Uber driver suggested that I visit the Mission District of San Francisco. The driver boasted about a great Mexican joint he liked, but couldn’t recall the name. We already bonded over Maangchi Youtube videos, and it sounded like an interesting area to explore, so I knew I could trust him.
I took the subway (they call it the BART) over to the Mission district (a neighbourhood where Mark Zuckerberg lives) and when I ascended from the train station, I found myself in a transient neighbourhood where many of the loiterers had shopping carts with their possessions in tow. I felt a bit uneasy, and just started to walk. The crowd began to thin, but my uneasiness only got worse before I rerouted back onto a fresher smelling street.
As the neighbourhood got friendlier, I ducked into a ramen shop, to satiate an urgent case of hangry and studied google maps before getting on the move again. I found the bakery soon enough and found the bakery soon enough and took my goods back to my hotel. Over the course of a 4-day-food-crawl, it was one of the best “meals” I’ve had, even if it was just a box of dessert.
To make coconut tartlets, I used Tartine Bakery’s recipe for Sweet Tart Dough. My filling uses creamed coconut, which can be a bit difficult to track down if you don’t know where to look. It’s usually kept in the international aisle at big box grocery stores, but I often see it at smaller East-Indian markets.
Here is the recipe for the Infused Coconut Dream Tarts. Enjoy!
Yield: 8 - 4” tartlets or 2 - 9” tarts
approximately 9mg THC per serving
Difficulty: Intermediate
Equipment: individual tart moulds or a 9” tart tin, instant read or candy thermometer, immersion blender or blender.
Prep time: 1 hour plus chill time
Cook Time: 45 minutes
Total Time: 1 hour plus chilling and cooling
Ingredients:
½ recipe for Sweet Tart Dough (Tartine’s recipe)
1 egg, seperated
1 pinch
100 ml milk
3 large eggs
125g sugar
½ cup plus 1 tsp
1 pinch salt
125g creamed coconut
¼ cup plus 2 tsp
125 butter, cold
¼ cup plus 2 tsp
about 4tsp
Directions:
Bake tart shells according to recipe directions, mix the egg white and salt together and brush on the interior of the tart shell for the final 5 minutes of baking.
Prepare a double boiler with 5cm (2inches) of barely simmering water. In the top of the double boiler or heat proof bowl, whisk together milk, whole eggs, egg yolk, sugar, and salt. Place the bowl over the double boiler and continue whisking continuously until mixture registers 180 degrees on a thermometer.
Remove the bowl from the double boiler, and allow to cool to 140 degrees. Meanwhile, cut butter into 2cm cubes. If you’re using a blender, pour the cooled mixture into the pitcher. Otherwise, leave the custard in the bowl and blend in one pat of butter at a time, making sure it’s smooth before each addition.
This is where you can adjust your dosage, or exclude cannabis altogether. You can also pour off some of the batter at this point to reserve some for cannabis-free tarts, just make sure to clearly label each batch so there’s not mix-ups. Follow with the coconut oil, 2 teaspoons at a time.
Carefully remove the tart shells from their tins and place onto a sheet pan. Fill each shell with the custard, making sure to keep track of any non-medicated tarts, and refrigerate for at least two hours or overnight.
Garnish with fruit if desired. Serve chilled and enjoy!
Vicki is a Chinese-Canadian food writer and cannabis advocate based in Vancouver, BC. Her unique understanding of the cannabis plant as a botanical ingredient, and it’s growing practices, come from 15 years of floristry and owning her own floral boutique in Kitsilano. Vicki has received certification from The Culinary Cannabis Association and has also gained infamy for her canna-cooking in the name of product development.
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