Raspberry Chia Jam Tarts (Vegan, Gluten Free)

These tarts are made with a flakey almond flour crust and filled with a healthy homemade raspberry jam. They’re lightly sweet, slightly tangy and bursting with bright raspberry!

Key Ingredients

• Fresh raspberries. They give a beautiful color and tart flavor.
• Ground chia seeds. Chia seeds are what thicken the jam. I prefer to use ground seeds as they’re easier for digestion and the nutrients are easier to absorb.
• Maple syrup. This sweetens both the jam and the crust.
• Almond flour. It keeps the tart crust light and flakey.
• Tapioca starch. This helps to bind the flours and make the tart shells crispy.
• Coconut oil. Coconut oil helps to bind the flours together.

How To Make The Raspberry Chia Jam

I like to use fresh raspberries for the jam. The flavor and color have such a gorgeous pop! It’s best to make the jam the day before so it has time to thicken.

1. Mash the raspberries with a fork in a pot and bring to a bubble.
2. Let it cook for 5 minutes to let some of the liquid evaporate.
3. Remove from the heat and stir in the maple syrup, lemon juice, vanilla extract and ground chia seeds.
4. Place it into a jar to cool and transfer it to the fridge to thicken.

How To Make The Crust

This almond flour crust is light, flakey and crisp. It comes together in about 5 minutes! Pressing the crust into the tart tins takes about 20 minutes.

1. Mix the the dry ingredients until there are no clumps.
2. Pour in the maple syrup and coconut oil and mix until a moist and sticky dough forms.
3. Press the dough into the tart tins.
4. Fill with the cooled raspberry jam.
5. Bake for 30 minutes until golden brown.

Why You Will Love These Tarts

✓Lightly sweet and tart

✓ Fresh and vibrant

✓ Nutritious ingredients

✓ Fun for entertaining

✓ Adaptable

✓ Vegan and grain free

Looking For More Tart Recipes?

• Lemon Tarts Vegan Gluten Free

These raspberry chia jam tarts are the perfect little treat! They’re lightly sweet, a bit tart and have a flakey almond flour crust. They’re filled with delicious, nutrient dense ingredients – the perfect addition to your holiday baking! I hope that you enjoy this recipe and let me know what you think in the comments!

Raspberry Chia Jam Tarts (Vegan, Gluten Free)

Made with a flakey almond flour crust and filled with healthy homemade raspberry jam.

Print Recipe Pin Recipe

Prep Time:40 minutes mins

Cook Time:20 minutes mins

Total Time:1 hour hr

Servings: 12 tarts

Calories: 142kcal

Author: Laura Kitamura

Ingredients

Raspberry chia jam

• 2 cups fresh raspberries
• 4 tablespoons ground chia seeds *see notes
• 2 tablespoons maple syrup
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract

Tart shells

• 1 1/4 cup almond flour
• 1/4 cup tapioca starch
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• pinch sea salt

Instructions

Raspberry chia jam

• The jam can be made 1-2 days in advance. In a medium sized pot add the raspberries and heat on medium. Mash the raspberries with a fork. Once it starts bubbling let it cook for about 5 minutes to reduce some of the liquid. Take it off the heat and add the maple syrup, lemon juice, ground chia seeds and vanilla extract. Stir to combine. Transfer to a glass bowl or jar and let cool. Once cool, cover and place into the fridge to thicken overnight.

Tarts

• Preheat the oven to 350℉. Generously grease 12 small tart tins (2.5" diameter) with melted coconut oil.
• In a medium sized bowl add the almond flour, tapioca starch and sea salt. Stir until there are no clumps. Pour in the maple syrup and melted coconut oil. Mix until combined. The dough should be quite moist and slightly sticky.
• Take about one tablespoon of the dough and roll it into a ball in your hands. Press the ball evenly into a tart tin to form the crust. The crust should not be thicker then 1/8". If your fingers get sticky have a bowl of water beside you to dip your fingers in. Use a pairing knife to trim the excess dough from the top of the tarts. Smooth the edges with your finger. Repeat for the remaining the tarts.
• Spoon the raspberry chia jam into each tart shell, filling them all the way to the top. Smooth out the surface. The filling will sink down a bit as they bake. Place the tarts on a baking tray. Bake for 30-35 minutes, until the edges are a fairly dark golden brown.
• Let the tarts cool for 20 minutes. Once they are cool enough to touch turn the tarts upside down and gently wiggle the sides of the tarts to release them. Let them continue to cool on a cooling rack.
• The tarts are best eaten the same day. The crust will be crisp on the outside. If stored overnight keep them in a sealed container in the fridge. The crust will be softer the next day. Serve them straight from the fridge so that the tarts hold their shape. They can be stored for up to 5 days. Enjoy!

Notes

*If you have whole chia seeds grind 2 tablespoons in a spice grinder. 2 tablespoons of whole chia seeds is equal to 4 tablespoons ground chia seeds.

* The yield of this recipe depends on the size of the tarts. The tins that I used were 2.5″ diameter and 1″ deep.

Nutrition

Serving: 1 tart | Calories: 142kcal | Carbohydrates: 13g | Protein: 3g | Fat: 10g | Sodium: 1mg | Potassium: 64mg | Fiber: 3g | Sugar: 6g | Vitamin A: 7IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 1mg

DID YOU MAKE THIS RECIPE?

Your feedback is always appreciated! Please leave a comment and star rating below. If you have a question please ask me in the comment section and I will get back to you ASAP. Thank you so much for stopping by and happy eating always!