Brown Bud Butter Raspberry Tart
Try adding a little raspberry jam to the filling, it makes it taste great!
7 tablespoons unsalted cannabutter, melted
1/3 cup sugar
1/4 teaspoon vanilla extract
1 cup plus 1 tablespoon all purpose flour
pinch of salt
1/2 cup sugar
2 large eggs
1/4 cup all purpose flour
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted cannabutter, diced
2 6-ounce containers fresh raspberries
Position rack in center of oven and preheat to 375°F. Using rubber spatula or fork, mix melted cannabutter, sugar, and vanilla in medium bowl. Add flour and salt and stir until incorporated. Transfer dough to 9-inch-diameter tart pan with removable bottom. Using fingertips, press dough evenly onto sides and bottom of pan.
Bake crust until golden, about 18 minutes (crust will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature.
Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla; whisk until smooth. Cook cannabutter in heavy small saucepan over medium heat until deep nutty brown (do not burn), stirring often, about 6 minutes. Immediately pour browned cannabutter into glass measuring cup. Gradually whisk browned cannabutter into sugar-egg mixture; whisk until well blended.
Arrange raspberries, pointed side up and close together in concentric circles, in bottom of cooled crust. Carefully pour browned cannabutter mixture evenly over berries. Place tart on rimmed baking sheet. Bake tart until filling is puffed and golden and tester inserted into center comes out clean, about 40 minutes. Cool tart completely in pan on rack. DO AHEAD Can be made 1 day ahead.
Cover and store at room temperature.
Remove tart pan sides. Place tart on platter. Cut into wedges and serve.