Healthy Raspberry Jam Tarts
Way less sugar raspberry jam with healthier spelt tart shells. Both combined for healthier jam tarts that are amazing and delicious! Try!
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
- 2 cup fresh raspberry
- 2 tbsp chia seeds
- 2 tbsp honey
- 1 tsp lemon juice (, or to taste)
- 1 tsp vanilla extract
- 1/4 tsp cinnamon powder
- 1/3 cup unsalted butter (, softened)
- 2 tbsp sweetener
- 1 egg yolk (, room temperature)
- 1 tsp vanilla extract
- 1 cup spelt flour
Instructions
- 1
Cook raspberries in a pan on medium heat for a few minutes until they soften and break down. Press with the back of a spoon to help the process.
- 2
Remove from the stove and add the rest of the ingredients. Mix well and pour into a jar. Leave to cool, cover with a lid and keep in the fridge.
- 3
Add butter and sweetener into a bowl. Using a spatula, mix everything together. Now add the egg yolk and vanilla extract. Continue mixing. Finally, add flour and bring everything together into a dough.
- 4
Cover with cling film and chill in the fridge for 30 minutes or until it's manageable.
- 5
Take a piece of dough and press it evenly into a 2.5-inch (6.5 cm) tart mould. Cut off excess dough with a knife. Using a fork, prick the base so that it doesn't puff up while baking. Repeat the same with the rest of the dough. Place them on a baking tray. Place them in the freezer for 10 minutes.
- 6
Spoon some jam into the tart shells until 3/4 full. Bake in a preheated oven at 350ºF (175ºC) using the conventional mode, on a lower 2/3 rack for 25 minutes or until the shells are golden.
- 7
Remove from the oven, and leave to cool for 10 minutes. Flip and tap the bottom of the tart moulds to release the tarts. Cool completely on a rack. Chill in the fridge for a few hours before serving (that's how I like them!)