Sunday, June 19, 2011

Hemp Tarts

Featured Ingredient: Hemp seeds

Haven’t joined the growing legion of hemp devotees yet? Why the heck not?

Unquestionably, hemp seed is one of Mother Nature’s most nutritious offerings to us. With an alluring nutty, earthy flavor that telegraphs its nutritional prowess, hemp seed provides more protein - about 11 grams per ounce - than most other seeds making it a great protein source for vegetarians and meat lovers alike. Other nutritional highlights include heart-healthy omega fatty acids, magnesium, fiber and plant sterols, which have been credited with helping reduce cholesterol numbers assuring hemp is a champion for heart health.

When I came across this hemp tart recipe over at Cupcake Project, I instantly knew it was something I had to try. Hemp crust and hemp custard – what could be better? My recipe adaptation below is really tasty, but I think Cupcake Project would when a Top Chef battle here. My crust was a little thick and the custard seemed to absorb into it. I also used palm sugar for the custard which has a brown tinge. I think for presentation, a white sugar would be best. I added a white chocolate sauce which definitely adds a layer of goodness. If you don’t have vanilla hemp milk, you can use regular milk for the custard with a teaspoon of vanilla extract.

For the recipe, I used the hemp seeds from Manitoba Harvest which are now widely available.

Hemp Tarts with Blueberry Custard and White Chocolate Sauce

1 1/4 cups hempseeds

1 1/4 cups whole wheat pastry flour

1/4 cup palm or other sugar of choice

1 large egg

1/4 cup unsalted butter, room temperature

1 teaspoon vanilla extract

In a large bowl, mix together hempseeds, flour, sugar, egg, butter and vanilla extract with an electric mixture until well combined and flour looks moist. The mixture will resemble a bunch of small pebbles. Place mixture in the refrigerator for 30 minutes. Divide the mixture among 12 paper lined muffin cups. Press the crust down and up the sides of the liners nearly all the way to the top. (This is the most time consuming part of the recipe).

1 large egg

1/4 cup palm or other sugar of choice

Zest of 1/2 lemon

1/2 teaspoon cardamom

Pinch of salt

3/4 cup vanilla hemp milk, scalded (just before boiling)

1/2 cup blueberries

Preheat oven to 350°F. In a bowl, beat egg well. Stir in sugar, lemon zest, cardamom and salt. Mix in heated hemp milk a little bit at a time. Stir in blueberries. Spoon custard into prepared crusts. Bake for 25 minutes. Let cool for 5 minutes before unmolding.

1 cup table cream

100 grams white chocolate, finely chopped

In a small saucepan, bring cream to a very slight tremble. Stir in chocolate until melted. Serve custard tarts topped with white chocolate sauce.


  1. I love that you gave these a try! The white chocolate sauce was a nice touch! I've still got a bunch of leftover hemp in my pantry from when I made mine, I've got to use it soon.

  2. Yum!! This is the kind of thing we can all benefit from - veg or not! Looks great!


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