CBD Infused Mini Pumpkin Tarts - Koi CBD

CBD Infused Mini Pumpkin Tarts

As the weather cools down there’s no better way to cozy up and relax indoors than with a CBD infused sweet treat. Combine all the flavors of fall and the benefits of Koi Naturals CBD oil with this recipe for delicious mini pumpkin tarts. Created by our ambassador, Rosana, the mastermind behind Yoga of Cooking, these CBD infused pumpkin tarts pair perfectly with the cool autumn season.

 

Ingredients

For the crust

  • 3 cups gluten free rolled oats
  • 2/3 cup pecans
  • 8 tbsp coconut oil
  • 6 tbsp maple syrup
  • 1/2 tsp himalayan salt
  • 2 tbsp ground flax seeds

For the filling

  • 1 packet gelatin
  • 1 (14 oz) can sweetened condensed milk
  • 2 large eggs, beaten
  • 1 (15z) can pumpkin puree (not pie filling)
  • 2 tsp pumpkin pie spice
  • 1 dropper KOI Naturals Natural Tincture, optional
  • 1/2 tsp salt

For the Meringue topping

  • 3 large eggs, room temperature
  • 1/4 tsp cream of tartar
  • 1/2 tsp salt
  • 1/4 cup granulated sugar

 

Instructions

For the crust

  • Preheat the oven to 350F. 
  • In a food processor, combine all ingredients and process until coarsely ground. Press the mixture into the bottom and sides of 6 mini tart pans (about 4 inch diameter).
  • Bake for 10-15 minutes until golden. Allow to cool.

For the filling

  • In a large saucepan, stir the gelatin, pumpkin spice and salt. Whisk until combined.
  • Add the condensed milk and beaten eggs and whisk until fully incorporated. Allow to sit for a couple of minutes.
  • Turn the heat on low and cook for 8-10 minutes, stirring occasionally to avoid mixture from sticking to the bottom of the pan.
  • Add pumpkin and stir until fully combined. Remove from heat and add 1 full dropper of CBD (if using).
  • Allow to cool before pouring onto mini crusts.
  • Chill for 4 hours, preferably overnight.

For the Meringue topping

  • In the bowl of a stand mixer fitted with the whisk attachment, on low speed, whisk the eggs and salt until frothy.
  • Add the cream of tartar and increase the speed to medium. Beat for another 2 minutes.
  • Add the granulated sugar, one tablespoon at a time, and beat at medium-high speed until stiff peaks form. About 5-8 minutes.
  • Scrape the meringue into a large piping bag, fitted with a star tip, and pipe meringue onto tarts.
  • Before serving, use a kitchen torch to carefully brown the meringue tips!
  • Enjoy!

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