Raspberry Chia Jam Tarts
These are such a delicious treat. Once you've made these for the kids they will be asking for them again and again. Another quick and easy recipe for those times when you don't know what to give as a snack.
Allergens 
Egg Free
Milk Free
Nut Free
Ingredients
- 1 tbsp coconut oil can sub for unsalted butter
- 1 pack of ready to roll shortcrust pastry*
- 200 g raspberries
- 2 tbsp water
- 2 tbsp chia seeds
Instructions
- Mix your raspberries, water and chia seeds together, squashing the raspberries with the back of a fork. Put in the fridge for 30 minutes to soak.200 g raspberries, 2 tbsp chia seeds
- Meanwhile, take your pastry out of the fridge and preheat your oven at 170 degrees celsius.1 pack of ready to roll shortcrust pastry*
- Grease six small tart trays with the coconut oil.1 tbsp coconut oil
- Unroll your pastry and cut six circles (bigger than your tart trays to allow for the sides) and press down.
- Press your thumb down on the edging at the top to break away from the tart tray and to create a clean cut edge.
- Once your jam has set spoon equally over your tart trays and pop in the oven for 20-25 minutes.
Notes
Store tarts in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
To freeze, make sure tarts have fully cooled and place them on a lined baking tray. Freeze for 2 hours and then transfer to a labelled sandwich bag, making sure you squeeze as much air out of the bag as possible when sealing.
When ready to use, defrost overnight in the fridge or in a lunchbox for a couple of hours and the tarts will be ready to eat once fully defrosted.
