Cannabis-Infused Crème Brûlée Tart: A Satori Collab
I was first introduced to the crème brûlée, when I worked as a server at French cafe in my teens. The textural combination of luscious custard and crisp caramel is delightful to eat but even more exciting to make. I loved when customers would order it for dessert, which meant I got to play with the blowtorch.
It’s often considered a challenging dessert to make–traditionally in a water bath in the oven–but it can really be simplified with the humble sous vide machine. The temperatures in an oven will often fluctuate and just the slightest bit of water in the custard could end up ruining the texture. The precise temperature control of the sous vide method will result in a velvety custard, every time.
If you're looking for an elegant dessert to share this holiday season, this Crème Brûlée Tart made with Satori Cannabis-Infused Milk Chocolate is a bound to be a showstopper. Each slice is approximately 8mg–a delicious way to unwind and end a meal. To make life a little easier, this tart can be made days in advance and chilled in the fridge until ready to serve. To impress friends and family, blow torch the crème brûlée right before serving for a crisp top and garnish with fresh berries.
Photography by Monica Lo for Satori Chocolates
Satori Crème Brûlée Tart
Serves 6
Dosage: 8.33mg per slice
Tart Crust Ingredients:
• 10 graham crackers (1 1/2 cup crumbs)
• 2 Tbsp cocoa powder
• 1/3 cup granulated sugar
• 5 squares Satori Milk Chocolate Bar
• 6 Tbsp unsalted butter, cubed
Crème Brûlée Ingredients:
• 5 large egg yolks
• 1/3 cup granulated sugar
• 1/2 tsp vanilla extract
• 1 1/4 cup heavy cream
• Zest of 1 Meyer lemon
• 1 1/2 Tbsp granulated sugar, to finish
• 1/3 cup mixed berries, optional
Equipment:
• 9” tart pan
• Sous vide machine
• Stock pot
• Quart-sized, freezer-safe Ziploc bag
• Culinary blowtorch
Directions for Tart Crust:
1. Preheat oven to 375ºF (190ºC)
2. In a food processor or blender, pulse graham crackers until crumbs are fine. Pour into a large mixing bowl and add cocoa powder and sugar. Mix until incorporated.
3. In a double boiler over medium heat, place Satori Milk Chocolate square in the top of the double boiler and allow to melt. Once melted, add chunks of butter in to melt. Stir with a rubber spatula until fully incorporated.
4. Drizzle melted chocolate mixture into the mixing bowl and mix well, making sure all crumbs are evenly moistened.
5. Gently pour crumbs into the tart pan and begin pressing using the bottom of a measuring cup to firmly pack the crumbs into the bottom of the pan. Use your fingers to tightly pack the sides of the pan.
6. Bake for 7 minutes. Remove from oven and allow to completely cool.
Directions for Crème Brûlée
1. Set your sous vide water bath to 181.4ºF (83ºC).
2. In a mixing bowl, whisk together egg yolks, granulated sugar, and vanilla extract until smooth. Add in heavy cream and lemon zest and whisk until uniform.
3. Pour the mixture into a quart-sized, freezer-safe Ziploc bag. Push all the air out and seal. Once the water bath has reached its temperature, place the bag in the water and sous vide for 1 hour.
4. Remove the bath from the water bath and place on a dish towel to gently massage and evenly distribute the contents. Snip off a corner of the bag and squeeze contents into the tart crust. Smooth out the top of the custard with a small rubber spatula. Refrigerate to set the custard for at least 3 hours and up to 2 days.
5. Once you’re ready to serve, sprinkle granulated sugar to cover the top of the custard. Point the culinary blowtorch over the surface of the sugar and move the flame back and forth until the sugar has melted and caramelized.
6. Garnish with berries and serve.
