Infused Dark Chocolate Sea Salt Tart

 

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Infused Dark Chocolate Sea Salt Tart

Bittersweet Ganache meet velvety Sativa-infused cream for a deep finish

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THC: 15mg per serving  |  CBD: 5mg per serving

Prep: 40 mins  |  Cook: 15 mins  |  Serves: 8

Onset: 60-90 minutes  |  Duration: 4-6 hours

DECARBOXYLATION

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Temperature: 240°F / 115°C

Time: 40 minutes  |  Cannabis: 4g

1. Preheat oven. 2. Break bud into small pieces. 3. Decarb until dry and fragrant. 4. Grind into a fine powder.

INFUSION

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Method: infused heavy cream  |  Base: 36% Heavy whipping cream (1.5 cups)

Temperature: 180°F  |  Time: 1.5 hours

Yield: 1.3 cups infused cream

Storage: Fridge for 5 days maximum

1. Bring cream and decarbed cannabis to a simmer (180°F). 2. Remove from heat and steep for 90 minutes. 3. Strain through a coffee filter. 4. Refrigerate until ready for the ganache.

INGREDIENTS

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  • infused heavy cream — 1 cup (for the ganache)  [25% DV · Fat]

  • 70% Dark chocolate — 12 oz (chopped finely)  [30% DV · Magnesium, Flavonols]

  • Chocolate graham crackers — 1.5 cups (crushed for crust)  [12% DV · Carbs]

  • standard butter — 6 tablespoons (melted for crust)  [15% DV · Fats]

  • vanilla bean paste — 1 teaspoon (intense flavor)

  • flaky sea salt — 1/2 teaspoon (Maldon)

STEP-BY-STEP INSTRUCTIONS

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  1. Mix crushed chocolate graham crackers with melted butter and press into a tart pan.

     💡 Flow tip: Use the bottom of a measuring cup to press the crust firmly into the edges.

  2. Bake the crust at 350°F for 8-10 minutes, then let cool completely.

     💡 Flow tip: Cooling the crust prevents the ganache from making it soggy.

  3. Heat the infused cream until it just begins to bubble at the edges.

     💡 Flow tip: Do not boil the cream; excessive heat can break the ganache and degrade THC.

  4. Pour hot cream over the chopped chocolate and let sit for 5 minutes before whisking.

     💡 Flow tip: Whisk from the center outward to create a perfect, glossy emulsion.

  5. Pour into the crust, chill for 4 hours, and sprinkle with sea salt before serving.

     💡 Flow tip: Dip your knife in hot water and wipe dry before each slice for clean edges.

TERPENE PAIRING

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Primary Terpene: Humulene

Flavor Profile: woody, earthy, spicy, hops-like

Aroma: hops, cloves, damp wood

Why It Works: Humulene's subtle bitterness balances the intense richness of dark chocolate and mirrors the earthy undertones of high-quality cocoa.

Food Synergy: 70% Dark chocolate and vanilla bean

Complementary Terpenes: Myrcene (earthy sweetness), Linalool (floral finish)

STRAIN SUGGESTIONS

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  1. Girl Scout Cookies (GSC) (HYBRID)

     THC: 24-28%  |  CBD: 1%

     Terpenes: Caryophyllene, Limonene, Humulene

     Flavors: sweet, earthy, minty

     Effects: euphoric, relaxing, creative

     Its dessert-like profile is the industry standard for chocolate pairings.

  2. Chocolope (SATIVA)

     THC: 20-22%  |  CBD: 0-1%

     Terpenes: Myrcene, Limonene

     Flavors: coffee, chocolate, earthy

     Effects: dreamy, uplifting, creative

     The name says it all; it has inherent cocoa notes that enhance the tart.

NUTRITION FACTS (per serving)

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  Calories: 420

  Total Fat: 32g (41% DV)

    Saturated Fat: 20g (100% DV)

    Trans Fat: 0g

  Cholesterol: 65mg (22% DV)

  Sodium: 210mg (9% DV)

  Total Carbohydrate: 34g (12% DV)

    Dietary Fiber: 5g (18% DV)

    Total Sugars: 18g

      Incl. Added Sugars: 14g (28% DV)

  Protein: 4g (8% DV)

  Vitamin D: 0.8mcg (4% DV)

  Calcium: 60mg (5% DV)

  Iron: 5.4mg (30% DV)

  Potassium: 380mg (8% DV)

DOSAGE

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THC per serving: 15mg

CBD per serving: 5mg

Onset: 60-90 minutes  |  Effect Duration: 4-6 hours

⚠️  Start with one serving. Wait 90 minutes before consuming more.

Effects vary by individual tolerance, metabolism, and consumption method.

For adults 21+ only. Consume responsibly and in accordance with local laws.