365cleaneats Raspberry Chia Jam Tart

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365cleaneats Raspberry chia jam tart
(Vegan | GF l refined sugar-free)

8 cm tart tin (bottom 6 cm) with removable bottom x 6
Raspberry chia jam:
1.5 cups (160-170g) frozen raspberries
6 Tbsp. maple syrup, 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
(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
(Wet)
10g maple syrup
10g refined coconut oil (solid)

For garnish:
Sliced almond
Fresh raspberries

Directions:
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.
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.
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.
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.⁣
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.

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