Tart making Sundays are a thing
Inspired by Nadia from https://nadiashealthykitchen.com/
Vegan and gluten free (simply substitute the oats for gluten free). Adding chia seeds to the jam filling of the is great for the consistency, plus they are full of protein. They can be added to all sorts including porridge (over night oats especially) and smoothies.
Frozen fruit is something I had never really considered buying. I always went straight to the fresh produce in the supermarket. But after being disappointed lately at how often the fridges were out of berries (especially strawberries) because of the season, I ventured to the frozen aisle. And how pleasantly surprised I was. Because a blueberry jam is made for the centre of the tarts, frozen blueberries are perfect to use. They also work out cheaper buying them frozen. Everyone’s a winner!
I’ve made a little twist on Nadia’s recipe by adding some cacao powder to give them a slight chocolatey flavour alongside the almonds. Because chocolate is life. Plus I drizzled some melted dairy free dark chocolate on top.
Eaten alone, or served with a dollop of yoghurt or ice cream or whatever you may fancy. These tarts are nutritiously dense and perfect for a snack or dessert. Guilt free and glorious!
Makes 8 tarts
takes approx. 40 minutes in total.
For the base
230g oat flour – use processor to ground whole oats and use gluten free alternative if need be.
1/2 teaspoon salt
2 tablespoons maple syrup
2 tablespoons melted coconut oil
1/2 tablespoon of cacao powder
For the jam filling
150g blueberries (fresh or frozen)
2 tablespoons chia seeds
1.5 tablespoons sweetener (I used Xylitol)
2 tablespoons water
For the top layer
85g ground almonds – use processor to ground whole almonds if need be.
1/2 teaspoon baking powder
Pinch of salt
1 tablespoon of linseed/flaxseed plus 3 tablespoons of water – mix in a small bowl and leave to set for 10 minutes
3 tablespoons maple syrup
2 tablespoons of melted coconut oil
1/4 tablespoon of cacao powder
1 tablespoon of dairy free milk (I used soy but any will work)
extra whole blueberries
drizzle of melted dairy free dark chocolate. (I used 70% and 85% to get the colour variations)
Preheat oven to 180°C/350°F.
For the jam filling (start with this as you need to let it cool)
1. Add the blueberries into a saucepan along with the chia seeds, sweetener and water.
2. Heat on a low/medium heat and gently mash the blueberries.
3. Once the blueberries are mashed and to a jam like consistency, take off heat and leave to one side allowing to cool and set.
For the base
1. Ground your oats in a food processor if need be, and add to a mixing bowl along with salt, maple syrup, melted coconut oil and cacao powder.
2. Once your tart tin is greased, press your mixture into each pocket.
For the top layer
1. Ground your almonds in a food processor if need be, and add to a mixing bowl along with baking powder, pinch of salt, maple syrup, melted coconut oil, cacao powder and milk.
Add 1 to 1.5 teaspoons of your cooked blueberry jam filling into each tart pocket.
Followed by your top layer mixture to cover the tarts.
Add some flaked almonds and place in oven for approximately 25-30 minutes, until the tarts turn a golden chocolatey brown.
Take out and leave to cool completely before removing from tart tin.
Drizzle with chocolate and add blueberries to top as desired.
If using frozen blueberries your jam will take a little longer to cook.
I decorated the tarts and then transferred to fridge for a while before I ate them. This allowed the jam inside to set a little more.
Store in fridge or keep in a cool place.
For a more bakewell tart almond flavour, omit the cacao powder.
Please let me know your thoughts 🙂