Vegan Raspberry Chia Jam Tart
Ingredients
Raspberry chia jam
- 1.5 cups (160-170g) frozen raspberries
- 100-120ml maple syrup or choice of sweetener, add more if you wish
- 3 Tbsp. chia seeds
Tart shells dry
- 60g brown rice flour
- 40g ground raw almonds or almond flour
- 20g corn starch
Tart shells wet
- 30g maple syrup or choice of liquid sweetener
- 30g vegetable oil (I used grape seed oil)
- Pinch of natural salt
Crumble toppings dry
- 20g brown rice flour
- 10g ground raw almonds or almond flour
Crumble toppings wet
- 10g maple syrup
- 10g refined coconut oil (solid)
Garnish
- Sliced almonds
- Fresh raspberries
Preparation
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
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
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
While baking the shells, prepare the toppings
Place all the dry ingredients for the toppings 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
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
