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
- 60g brown rice flour
- 40g ground raw almonds or almond flour
- 20g corn starch
- 30g maple syrup or choice of liquid sweetener
- 30g vegetable oil (I used grape seed oil)
- Pinch of natural salt
Crumble toppings
- 20g brown rice flour
- 10g ground raw almonds or almond flour
- 10g maple syrup
- 10g refined coconut oil (solid)
Garnish
- Sliced almond
- Fresh raspberries
Preparation
Place all ingredients for the jam in a small pan and bring to a boil. After boiling, simmer for 3 minutes or until it thickens. Mash the berries with a spoon or fork while heating and cool down completely.
Preheat oven to 175°C. Place all the dry ingredients for the shells in a bowl and mix well. Add the remaining ingredients and mix well.
Press the mixture against the sides and the bottom of the tart tins. Prick the bottom with a fork and bake for about 8 minutes. Cool down completely in the tins.
While baking the shells, prepare the toppings. Place all the dry ingredients in a bowl and mix well. Add the wet ingredients and rub 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 and sprinkle sliced almonds on top. Bake for 18-20 minutes or until the crumbles become golden.
Notes
1 tablespoon equals 15 milliliters
