This cannabis chocolate tart recipe makes six make-ahead minis: a cocoa-buckwheat crust, silky dark chocolate ganache, a tart cherry glaze and a spoonful of mascarpone cream. It's a gluten-free cannabis dessert, and you decide where the dose lives.
Dosing a cannabis chocolate tart: pick your infusion point
| Infusion point | How to add it | Good to know |
|---|---|---|
| Crust | Swap part of the cold butter for cold cannabutter | Bakes about 15 minutes |
| Ganache | Stir melted cannabutter into the hot cream | Easiest to mix evenly |
| Topping | Whip infused cream with the mascarpone | Needs equal spoonfuls |
Start with one point; an infused ganache mixes most evenly. Infusing more than one layer? Add the totals. With cannabutter at about 30 mg per tablespoon, 1 tablespoon in the ganache gives about 5 mg per tart. Add the same to the crust and each tart reaches about 10 mg, the most a licensed adult-use edible may hold per serving in Michigan.
Have half a tart first and wait 2 hours, since effects can take that long to show. Our THC dosage guide explains starting amounts.
Ingredients and method
The buckwheat tart crust is buckwheat flour, cornstarch, cocoa, sugar and salt rubbed with cold butter, then bound with vanilla and a splash of cold water or cherry juice. With no gluten to hold it together, press it into the pans by hand instead of rolling. Chill, bake at 350°F and cool. Baking for someone who avoids gluten? Choose flours labeled gluten-free and check the cocoa and chocolate too.
For the ganache, pour steaming cream over chopped dark chocolate, wait a minute and whisk until glossy, then fill the shells and chill. Simmer tart cherry juice with sugar into a syrup, and whip cream with mascarpone to soft peaks. Our cannabutter recipe covers the infusion, and our budtenders can help you choose flower at your nearest store.
Serving
Top each tart with a drizzle of cherry syrup, one spoonful of topping and fresh cherries or berries. If the whipped cream is infused, use the same spoon for every tart.
Storage and labeling
Cover the tarts, mark the container with the date and estimated mg per tart, and refrigerate it away from plain desserts. They're freshest within about three days. Keep them on a shelf kids and pets can't reach, and after an accidental bite, call poison control at 1-800-222-1222.
Dairy-free version
Use stick-style plant butter in the crust and canna-coconut oil as the infusion. Make the ganache with warm full-fat coconut cream and dairy-free chocolate, and whip chilled coconut cream for the topping. Find more ideas in our infused recipes.
These tarts are for adults 21 and older who know they're infused.
