Created by @carascrazycreations
Prep time: 30min Cooking time: 15min
1 cup of The Kind Harvest Co. Plain Flour
1/4 cup icing sugar
1 egg, beaten
1 teaspoon of vanilla extract
1 teaspoon baking powder
1/4 cup of olive oil + plus a little extra for greasing the pan
Raspberry chia jam:
2 cups of frozen (or fresh raspberries)
1 tablespoon of lemon juice
2 tablespoons of chia seeds
2 tablespoons of maple syrup (or honey depending on your preference)
Preheat the oven to 180 degrees Celsius.
In a large bowl, add in all the dry ingredients. Make a well and add in all the wet ingredients. With a wooden spoon gently incorporate the wet ingredients into the dry until a dough forms. Use your hands and knead gently until a smooth ball forms.
Dust with more flour.
On a clean working surface, dust a small handful of flour onto the bench before placing your dough ball onto top. Using a rolling pin, roll out the dough to about ½ cm thick, dust with flour if it starts to stick.
Then using a cup or coffee mug as a mould, press the cup into the rolled dough and cut around the outside. Once you have cut out your rounds you can reform the dough into a ball and re-roll it to make more tart shells. I made 12 rounds (12 tartlets)Grease a muffin tray with olive oil. Then press out your cut round of dough to form little tarts. Cook for 15 minutes or until slightly golden around the edges.
Remove and let cool completely.
Heat a medium sized pot to medium heat, add the berries, and wait until they warm slightly. Mash the berries until your get your preferred consistency.
Add lemon juice and chia seeds, stir until incorporated.
Add maple syrup or another sweetener to taste. Keep mixing until incorporated.
Then, turn off heat and transfer to the fridge and cool. It should thicken up nicely.
Wait until the jam has cooled completely before adding a tablespoon or two into to the tart shells. Then serve fresh or store in an airtight container for about a week.