I made these gorgeous tarts at the weekend.  I had some frozen cherries in the freezer and wanted to make some jam tarts.  I thought what better way than to make a healthier version of jam tarts by using chia seeds and frozen cherries to make the jam.  

 

First, preheat oven to 180 degrees C.  Grease cupcake tin/mini tart tins with coconut oil.

 

Crust

 

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Proxima Nova

15 px

1 cup Sharpham Park Spelt Flour

¾ cup Ground almonds

60g melted coconut oil

2 Tablespoons Maple Syrup

1 Teaspoon vanilla extract

Pinch of salt

 

Combine all the ingredients in a food processor (or by hand) and pulse until a dough is formed.  Press into the bottom and sides of the tartlet tins. Using a fork, prod a few holes here and there on the bottom of the bases.  Bake for approximately 10 minutes checking after about 8 minutes.  It should turn a lovely golden brown.

 

Take out of the oven and place on a cooling rack (still in the tin) to cool.  Now make your filling.

 

Filling

 

1 packet frozen pitted cherries

6 tablespoons chia seeds

4 tablespoons coconut palm sugar

 

Place the frozen cherries and coconut palm sugar in a saucepan, heat up until the sugar has dissolved and the cherries are soft.  Transfer to a baking bowl (high sided one) and whizz up until the cherries are completely liquidised.  Add the chia seeds and stir until they are fully incorporated.  Keep stirring every now and then until the chia seeds have fattened up and congealed making a lovely chia seed jam.  Spoon into the cases and enjoy.  Keep the remaining chia seed jam in a jar in the fridge.  Great on toast, crumpets or to fill more yummy tarts.