Back in September, once we’d filled our freezer with these beautiful black gems, I started to think about what we could use them for besides putting them on our porridge. As I was already feeling nostalgic, it seemed apt to see if I could make a processed sugar free jam tart and I was thrilled with the results. They’re deliciously sweet without feeling like my teeth are going to drop out and our kids loved them! The tart cases are a bit fiddly so make these when you have time to relax and enjoy some good old fashioned baking!
Makes 12 -18 tarts
2 tbsp chia seeds
2 tbsp rice syrup or raw honey
60g ground almonds
60g coconut oil (gently melted)
2 tbsp raw honey or pure maple syrup
1/2 tsp cinnamon
1/2 tsp vanilla bean seeds (optional)
1/4 tsp salt
2 tbsp water
12-18 blackberries (for finishing)
- Whizz the blackberries, chia seeds, 2 tbsp rice syrup or raw honey together with 1 tbsp of the water and set aside to thicken for a couple of hours. If you’d like some further advice on making chia jam, Hannah’s delicious blueberry chia jam recipe can be found here.
- Whizz the oats, ground almonds, coconut oil, raw honey or maple syrup, cinnamon, vanilla bean seeds (if using) and salt together in a food processor. Once it has blended together thoroughly and the oats have been ground down into a finer texture, add 1 tbsp water and whizz again. It should now stick together when you squeeze it with your fingers. If it doesn’t add a tiny little bit more water but not too much or the pastry will fall apart after it’s been cooked.
- Pre-heat your oven to 170 degrees/gas mark 5. Equally divide the mixture out into your non stick shallow cupcake tin – about 1 tbsp mixture per hole should be ample. You will have mixture leftover that you can make more tarts with.
- Once the mixture has been divided, press the mixture firmly into the holes to create your tart cases. This can take a little time the first time you do it so stick the radio on and enjoy the process! It shouldn’t be sticky but if it is, rub a little coconut oil onto your fingers to help.
- Very carefully prick each tart with a fork. Bake the tarts for 8-10 minutes until they just starting to colour – you will have to keep an eye on them depending on how fast your oven is.
- Add 1 tbsp of chia jam to each tart case. Place one whole blackberry onto the top of each tbsp of jam then bake for a further 5 – 8 minutes. The tarts should be golden round the edge but not burnt so again just keep an eye on them.
- Leave to cool slightly then either serve still warm or eat cold – whatever your pleasure!