Tangy raspberry chia seed jam in flaky spelt tart shells. These tarts are made healthier with way less sugar for the jam and using more nutritional flour for the shells.
Perfect to make ahead for parties, I'd say! Make the tart shells and the jam a few days earlier. You can assemble and bake them 1 day earlier even.
They're also freezer friendly. So no worries there.
I'm using my go-to healthy tart shells recipe for this (check out more detailed tips in my post there!). Using the tart shells, you can make my healthy lemon tarts or my healthy fruit tarts, just to name a few. If you're into tarts, then this mix of classic and healthy tarts might interest you. Delicious!
Ingredients & Substitutions
Spelt flour - I'm using white spelt flour for this recipe. I love the contrast colour of pale yellow of the tart shells against the dark red from the jam.
SUBSTITUTIONS: Use whole grain spelt flour (the tart shells' colour will be a bit darker) or all-purpose flour.
PRO TIPS: Spelt flour is a great swap for all-purpose flour, so if you're thinking of switching to a better flour with lesser hassles, stock up on spelt flour.
Sweetener - I use erythritol. You can use Stevia or any other dry sweetener that you prefer. Don't use liquid sweetener as it will affect the texture of the dough.
Butter - I use unsalted butter in all my recipes unless I specifically say otherwise. This gives me the option to control the amount of salt I see needed.
PRO TIPS: Infuse flavours and bring your tart shells to another level by adding citrus zest like lemon, orange or lime.
Raspberry - I'm using fresh raspberry. I love the tanginess and the bright red colour, so inviting!
SUBSTITUTIONS: Other berries work great also. Frozen ones also work. See my tips below for this.
Honey - Maple syrup or any other sweetener of choice would work great.
How To Make Healthy Jam Tarts
- Cook - Cook raspberries in a pot on medium heat until they soften and are broken down. Press with the back of a spoon to help the process.
- Remove - Remove from the stove.
- Mix - Add the rest of the ingredients and mix well.
- Cool - Leave to cool and then chill in an air-tight container in the fridge. Check out my detailed tips on variations and how to store this delicious jam.
- Butter and sugar - Mix both ingredients well using a spatula.
- Yolk and vanilla - Add yolk and vanilla and continue mixing.
- Flour - Add spelt flour and incorporate everything well until you get a dough. Don't over-mix at this stage.
- Chill - Chill dough for 30 minutes.
- Shape - Grab some dough and press it into a tart mould. Place in the freezer for 1 hour.
- Fill - Spoon in the raspberry chia seed jam until ¾ of the tart shells. Bake at 350ºF (175ºC) for 25 minutes.
Tips To Make This Recipe
- Make the raspberry jam a few days earlier so have fewer tasks to do in one day.
- Or even better, make the tart shells a few days also, so that all that you need to do in a day is just fill them and bake.
How To Serve the & Store
Serve - I simply love to serve them chilled from the fridge. The jam tarts hold better also.
Store - In an air-tight container, in the fridge for up to 4 days. Freeze them if you want to keep them longer. They last up to 3 months. Thaw in the fridge.
Can I use store-bought jam?
Of course! No problem at all.
How long do they last?
4 days in the fridge, in an air-tight container. For longer than that, I'd recommend freezing them. They last up to 3 months.
Watch How To Make It
Healthy Raspberry Jam Tarts
Raspberry Chia Seed Jam
- 2 cup fresh raspberry
- 2 tablespoon chia seeds
- 2 tablespoon honey
- 1 teaspoon lemon juice , or to taste
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon powder
- ⅓ cup unsalted butter , softened
- 2 tablespoon sweetener
- 1 egg yolk , room temperature
- 1 teaspoon vanilla extract
- 1 cup spelt flour
Raspberry Chia Seed Jam
- 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.
- 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.
- 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.
- Cover with cling film and chill in the fridge for 30 minutes or until it's manageable.
- 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.
- Spoon some jam into the tart shells until ¾ full. Bake in a preheated oven at 350ºF (175ºC) using the conventional mode, on a lower ⅔ rack for 25 minutes or until the shells are golden.
- 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!)
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