Raspberry Chia Jam Tart
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A Note from Feedfeed
This light nutty crust is filled with a deliciously sweet/tart jam. Top it off with slivered almond and raspberries and dig in.
Check out our Vegan Desserts Feed for more inspo!
Are you craving some more sweets? Check out our 5 favorite vegan desserts here!
- Recipe Card
Recipe Card
ingredients
Raspberry chia jam
- 1 1/2 cups frozen raspberries
- 6 tablespoons maple syrup,
- 3 tablespoons chia seeds
ingredients
Tart shells
- 60 grams brown rice flour
- 10 grams ground raw almonds or almond flour
- 10 grams maple syrup
- 10 grams refined coconut oil
- Sliced almond, for garnish
- Fresh raspberries, for garnish
Method
Step 1
Place every ingredient for the jam in a small pan and bring it to a boil. After boiling, simmer for 3 minutes or until it thickens. Mash the berries with a spoon or fork while heating. Cool down completely.
Step 2
Preheat oven to 175°C. Place all the dry ingredients for the shells in a bowl and mix well. Add rest of the ingredients and mix well.
Step 3
Press the mixture against the sides and the bottom of the tart tins. Prick the bottom with a fork. Bake them for about 8 minutes. Cool them down completely in the tins.
Step 4
While baking the shells, prepare the toppings. Place all the dry ingredients in a bowl and mix well. Add the wet ingredients and rub it into the mixture with your fingers until it resembles coarse breadcrumbs. Put in the fridge until needed.
Step 5
Fill the chia jam into the crust. Top with the crumble mixture. Sprinkle sliced almond on the top. Bake for 18-20 minutes or until the crumbles become golden.