CBD Infused Mini Pumpkin Tarts

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!