Super Simple Recipe For Pineapple THC Tarts

4 from 1 vote

Handheld cannabis treats are my absolute favorite. Yes, they could potentially be utilized as a tasty way to microdose throughout the day, but just because a marjiuana morsel is small in stature, doesn’t mean it can’t be strong in potency.

And, depending on how “potent” you are looking to make your Pineapple THC Tarts, you will likely only need one of these babies before you start to feel the overwhelmingly calm effects of each bite.

I’ve been making these Pineapple THC Tarts every summer for years now, and they are constantly a fan favorite amongst my friends. And it’s easy to see why. They are easy to make, taste phenomenal, and routinely deliver a high level of therapeutic relief throughout the body and mind that is unrivaled in the edible realm of cannabis.

Prep Time45

Cook Time30

Total Time1 15

Course: Snack / Dessert

Cuisine: British

Diet: Vegetarian

Keyword: Edibles, Pineapple THC, Pineapple THC Tarts, THC Tarts

Servings: tarts

Calories: 141.5kcal

Author: Robert Wallace

Cost: Approx. ~ $20

Equipment

Big mixing bowl
Saucepan
Oven
Cookie Sheet

Ingredients

10 Tablespoons Cannabis-Infused Butter
2 Whole Eggs (Beaten, Divided)
4 Whole Cloves
1 1/2 Cups White Sugar
2 Cups Fresh Pineapple (Peeled, Cored, Shredded)
1 Pinch Salt
2 Tablespoons Cold Water
1 Cup Self-Rising Flour
1 Cup All-Purpose Flour

Instructions

Grab a big mixing bowl. In it, mix together your salt, self-rising flour, and all-purpose flour.
Follow that up, by cutting in your cannabis-infused butter. Keep that going until the contents start to take on a “crumbly” texture and consistency.
When that happens, create a well in the middle of the mixture, and proceed to pour in one beaten egg, along with some water. Then, as gently as you can, you’ll want to expertly bind these ingredients together, but be sure not to knead anything too much.
Take those contents, and proceed to shape them into a dough ball. Cover the whole thing in cellophane, and toss it in the fridge for 4 hours, at the very least. But, if you can, you should aim to leave it in there overnight.
Then, when you’re ready to move on, place a saucepan over “Medium” heat. In it, mix together your sugar and pineapple. Bring those delicious ingredients to a solid boil, before kicking the heat down, and letting them simmer amongst each other for roughly half an hour, as you stir up the contents constantly. Once the mixture thickens, you can remove it from the heat, and place it to the side, in order for it to fully cool down.
Next, preheat your oven to 400°.
As that warms up, gently flour a surface, before you proceed to roll your dough out to ¼” thickness. Then, cut 24 individual rounds using a 2” round fluted cutter kitchen device.
Put each round onto a nearby cookie sheet, before applying a spoonful of your pineapple jam mixture in the center of every single one. Get fancy here, too. Apply the jam in a criss-cross pattern, and if you extend past and onto the pastry shell, big deal.
Then, you’re going to want to cut an additional 24 rounds. But then, with a smaller cutter, you will slice out the centers of each round, thus creating a ring shape of sorts. At this point, you’ll need to moisten the edges of your pastry, and place these newly-created rings atop each of your pastry shells. Then, brush a decent amount of your beaten egg on top of the pastry.
When your oven is ready, toss these puppies inside to bake for 20-25 minutes. Then, when that baking period is up, remove them from the oven, and let them cool on their sheet for 5 minutes or so, before transferring them over to a wire rack to complete their cool-down. And that’s it!

Notes

See?! I told you making Pineapple THC Tarts was going to be easy! Nicely done.

Nutrition