These yummy jam tarts with homemade strawberry chia jam are healthy, nutritious and the kids will love them.
You Will Need...
- For the base:
- 2 cups/200g ground almonds
- 1 1/4 cup/100g gluten free oats (or another cup or 100g ground almonds)
- 1/4 cup/50g coconut oil
- 1 egg
- 1 tbsp. vanilla extract
- 1 tbsp. honey
- For the jam filling:
- 2 cups/250g strawberries
- 2 tbsp. chia seeds
- Juice from ½ lemon
- Zest from 1 lemon
- 1 tbsp. maple syrup
Step by Step Instructions
Preheat the oven to 160C.
Combine all the ingredients for the pastry in a large bowl and mix well then set aside.
Chop and de-stem the strawberries then add to a blender along with the rest of the jam ingredients. Blend until you reach a jam consistency.
Place the jam in a saucepan and bring to the boil, then reduce the heat to low and simmer for 15-20 minutes, stirring occasionally until it has thickened.
Grease 10 cupcake tins with coconut oil then press in the pastry mixture. Push the mixture to the bottom of each tin then up the sides. The pastry should be about ½ cm thick.
Roll out the leftover pastry and make your toppings from cutters or cut them out by hand in the shape of stars, hearts or anything else you like.
Bake for 30-40 minutes.
While the pastry is baking place the jam in the fridge to cool.
Once everything has cooled: fill the pastry cases with jam and place your pastry toppings on top.