By Christina Wong + Hadassah Lee

Inspired by naughty lady bits and the rainbow of citrus currently in season at the farmer’s market, Haddy Lee and Christina Wong of Fruit + Flower collaborated to create this delectable tart.  It’s the perfect way to honor the ladies this Women’s History Month!

“What I enjoy most about collab “baked” baking with friends is that it brings in a different creative perspective and style. This fruit tart looks totally different than what I originally imagined. This is better. I love the geometric citrus segments of all different shapes, sizes, colors, and flavors. The tiny flower clitties from my garden added the perfect flourish to complete this dessert,” shares Christina Wong of Fruit + Flower.

March is peak citrus season when oranges are at their sweetest. No worries if you can’t find blood oranges.  Any citrus or orange can be used.

Blood Orange Citrus Tart Recipe

with citrus “va-jay-jays” and tiny flower clitties!

DOSING: 

Makes 1 tart in a 9-inch round or rectangular tart pan, 12-15 servings at ~5mg THC per serving. You’ll need ~75mg THC total for this recipe. 0.5g grams of cannabis flower (20% THC).

INGREDIENTS:

Ginger Shortbread Crust

  • 3 cups (375 grams) all-purpose flour
  • 3/4 cup (90 grams) confectioners’ sugar
  • 3/4 teaspoon kosher salt
  • 1½ cup (3 sticks, 339 grams) unsalted cannabutter* (recipe follows)
  • 1 teaspoon ginger powder

Blood Orange Curd

  • 1 cup (200g) sugar
  • 1/3 cup (42g) cornstarch
  • 2 large eggs
  • 4 large egg yolks
  • 2 cups fresh squeezed blood orange juice (or any orange)
  • Juice from 1 lemon
  • 1 teaspoon kosher salt
  • 1/2 cup water
  • 3 tablespoons chilled unsalted butter

For decoration

  • 3-4 different varieties of citrus and oranges (blood orange, cara cara, navel, grapefruit, etc.)
  • Small edible flowers

*Cannabutter

  • 1½ cup (3 sticks, 339 grams) unsalted butter, melted
  • 0.5 grams of cannabis flower (20% THC)

DIRECTIONS:

1. Make cannabutter: Preheat the oven to 240°F. Place 0.55 grams of coarsely ground cannabis flower into a pint-sized 16 oz. mason jar, seal with the lid to reduce smell, and heat for 40 minutes in the oven to decarboxlyate, which activates the THC. Remove from the oven and let cool until the mason jar is safe to touch. The ground flower will look lightly toasted. 

Reduce the oven temperature to 170 degrees F. Pour melted butter into the mason jar, close the lid and shake or stir to combine. Place the sealed jar back into the oven to infuse for 3 hours. After 3 hours, remove from the oven and cool until the mason jar is safe to touch. Pour the melted butter through a fine mesh sieve into another small mason jar, straining out the ground flower and reserving the butter.   

2. Make shortbread crust: Preheat oven to 340°F. Add the flour, confectioners’ sugar, salt, and ginger to a small bowl and whisk together. Pour the melted butter into the dry ingredients and beat together until thoroughly moistened into a soft dough. 

In a 9-inch round or rectangular tart pan, Press the dough evenly into the 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 slightly golden brown, about 25 minutes. Remove from the oven and cool completely before removing the tart pan. Set aside.

3. Make blood orange 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 blood orange juice, lemon juice, 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 cool 5 minutes, whisking every minute. Add butter to curd and whisk until melted and fully incorporated. Immersion blender if it looks clumpy and you need to smooth the mixture.

4. Assemble the tart: Pour the blood orange 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 up to 4 weeks.

5. Decorate with citrus: After the curd has chilled, decorate the top with sliced citrus segments and edible flowers. Peel and slice the citrus segments, removing as much of the bitter white pith and skin as possible, okay if you don’t remove it all. Place the citrus segments on top, decorate with edible flowers. Keep refrigerated until ready to serve. 
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