Posted on

oreo cake seeds

Oreoz

Oreoz, also known a “Oreo Cookies” and “Oreos,” is a potent hybrid marijuana strain made by crossing Cookies and Cream with Secret Weapon. This strain produces a long-lasting and relaxing high. Consumers should take caution as the high potency of Oreoz may be overwhelming to those new to cannabis. This strain has an aroma reminiscent of campfire s'mores, with extra delicious hints of chocolate and diesel. Medical marijuana patients use Oreoz to help relieve symptoms associated with appetite loss, insomnia, chronic stress and depression. Growers say this strain has dense buds that are lumpy, long, and neon green in color with amber hairs and glittering trichomes.

Oreoz, also known a “Oreo Cookies” and “Oreos,” is a potent hybrid marijuana strain made by crossing Cookies and Cream with Secret Weapon. This strain produces a long-lasting and relaxing high. Consumers should take caution as the high potency of Oreoz may be overwhelming to those new to cannabis. This strain has an aroma reminiscent of campfire s'mores, with extra delicious hints of chocolate and diesel. Medical marijuana patients use Oreoz to help relieve symptoms associated with appetite loss, insomnia, chronic stress and depression. Growers say this strain has dense buds that are lumpy, long, and neon green in color with amber hairs and glittering trichomes.

Pumpkin Seed Frangipane Tart with Blood Orange and Lemon Curd

Another favorite is pumpkin seeds! They have the most amazing flavor! They have similar notes to pistachios, a subtly sweet, and nutty flavor. I’m a big fan of pumpkin seeds as I find it enhances the flavor in desserts so nicely.

Blood orange and pumpkin seeds have some lovely sweet notes, so I paired them with the freshness and tanginess of lemon.

This tart consists of a blood orange curd, a lemon curd, and a delicious pumpkin seed frangipane tart!

I hope you’ll love this recipe as much as I do!

Makes 6 individual small tarts

BLOOD ORANGE CURD

See also  candy floss weed seeds

75 g blood orange juice

1 egg + 2 egg yolks

0,5 gelatine sheet

100 g cold cubed butter

LEMON CURD

75 g lemon juice

1 egg + 2 egg yolks

0,5 gelatine sheet

100 g cold cubed butter

TART DOUGH

16 cm / 10” tart ring or 8x 8cm tart rings. Shop it here.

125 g all-purpose flour

45 g powdered sugar

15 g pumpkin seeds, blended to flour

60 g butter, cold

1/2 large egg (25 g)

PUMPKIN FRANGIPANE

75 g butter, room temperature

80 g pumpkin seeds, blended to flour

80 g granulated sugar

1 egg, room temperature

DIRECTIONS

BLOOD ORANGE CURD

Bloom the gelatine in cold water.

Meanwhile, in a small pot add sugar, egg, and the egg yolks and sifted blood orange juice, so there is no pulp. With a whisk, constantly whisk in slow pace the curd, while heating it up on low to medium heat until it reaches a temperature between 80-85C and has thickened.

Once it reached the right temperature, take it off the heat, and pour it through a sieve over a bowl, to catch any cooked egg bits. Remove the sieve and squeeze the excess water off the gelatine sheet, add the gelatine into the curd and stir it in.

Let it sit for 2 mins to slightly cool down. Then add the cold cubed butter and with an emersion blender, blend it together until smooth.

Pour the curd into a piping bag fitted with a round piping tip, eg. Wilton 1A or 2A. Seal the piping bag in both ends with clips so it’s completely airtight (see photo below). Place it in the fridge to set overnight.

See also  papaya huasca seeds

LEMON CURD

Make the lemon curd using the exact same method as with the blood orange curd, but just changing out the blood orange juice for lemon juice.

PUMPKIN TART DOUG

Blend the pumpkin seeds into a flour consistency.

In a food processor, add the flour, pumpkin seed flour, powdered sugar, and cold butter to the food processor and blend it together until the butter is blended with the dry ingredients.

Then add the half egg and blend it until it has just gathered.

Transfer the dough to a piece of plastic film and let it rest in the refrigerator for a minimum of 1-2 hours or overnight.

FRANGIPANE

Turn on the oven at 180°C conventional oven.

Dust a silicone mat or piece of baking paper with a bit of powdered sugar, as well as the rolling pin. Roll out the dough until the dough has a thickness of 2 mm. Freeze for 10 min.

Cut the dough until it fits the tart molds and place the dough in the mold.

Whisk the butter, pumpkin seed flour, and sugar until nice and smooth. Then add the egg and whisk again until light and fluffy.

Evenly divide the filling into the 6 tart pans and even it out.

Bake for 20-22 min. Cover with some aluminum paper should the tart start to slightly darken before finished.

Once baked let it cool down completely on a cooling rack.

ASSEMBLING

Take both curds out on the countertop and let it sit for 10-20 min to come to a cold room temperature so they are easy to pipe with.

See also  should i weed or seed a poor lawn

Pipe the curds one after the other to create a beautiful checkered pattern.

Decorate with a bit of pumpkin seed flour and edible sorrel leaves and they are ready to be served. If needed, store them in an airtight container in the fridge.