Recipes

Source: NYT Cooking

Makes 8 servings, 25 mg Azuca CBD each  

Ingredients

For the crust:

1¼ cups raw hazelnuts 

1 cup rice flour 

¼ tsp salt 

½ cup sugar 

6 Tbsp butter, softened 

For the filling:

12 oz fresh or frozen cranberries 

4 tsp Azuca CBD sugar 

1 cup sugar  

8 Tbsp butter, softened 

Zest and juice of 1 orange 

2 eggs 

2 egg yolks 

Process

1. Make the crust: Heat oven to 325°F. Toast the hazelnuts on a sheet pan for 10-15 minutes (or until the skin darkens and cracks). Rub the skins off with a clean dishtowel. Let nuts cool completely. 
2. Grind hazelnuts with ½ cup rice flour in a food processor until the mixture looks like coarse cornmeal. Add salt and ½ cup rice flour and pulse to combine.  
3. In the bowl of an electric mixer or in a large bowl with an electric egg beater, cream ½ cup sugar and 6 Tbsp butter together until pale in color and thick. Add the ground nuts and rice flour mixture to the sugar-butter mixture and beat until a dough is formed. If the mixture is too crumbly to hold together, add a little more softened butter or very cold water 1 Tbsp at a time until the right texture is achieved.  
4. Press half the dough into the bottom of a 10” tart pan, using the remaining half for the sides. Prick the pressed dough several times with a fork and freeze until very firm, about an hour.  
5. Set oven to 350°F and bake the empty tart shell for 15 minutes or until lightly browned. Cool. 
6. Make the curd: In a saucepan over medium heat, combine cranberries, Azuca CBD sugar, sugar, orange zest, and orange juice. Simmer until the cranberries have popped (about 10 minutes). With an immersion blender or in a food processor, blend the mixture until smooth. Press through a fine sieve into a medium bowl.  
7. Whisk 8 Tbsp of softened butter into cranberry mixture until fully combined. 
8. In a small bowl, beat eggs and egg yolks together. Slowly drizzle 1 cup of warm cranberry mixture into the eggs while whisking. Return to the saucepan (clean first if necessary), cook on low heat until just bubbling (about 10 minutes). Let cool. 
9. Preheat oven to 350°F again. Pour cranberry curd into the prepared tart shell and bake for 20 minutes. Let it cool completely. Cut into 8 slices and serve slightly chilled.