Today I want to share with you all a Valentine’s themed recipe: vegan chia jam tarts. I am not actually a massive celebrator of Valentine’s day, it really is just an excuse to make some sort of cute, pink baked good and I love it for that! So whether you are having an elaborate Valentine’s day, a Galentine’s day or whether you aren’t acknowledging it at all, these chia jam tarts are a delightful healthy treat for any occasion.
The chia jam in these tarts is made with fresh fruit and little sugar while the pastry is only a bit of flour and coconut oil so they really are an easy, healthy bake. I wanted to have a go at using vegan pastry for this recipe, but of course you can make it with normal butter pastry if you wish too.
This pastry is just as easy as normal pastry to make and tastes delicious! It is made vegan by an easy swap from butter to coconut oil, the coconut oil actually adds a lovely taste to the pastry and it still results in a lovely flakey crust. If you are scared about making pastry, don’t be, it is easy once you get the hang of it and is a good skill to have. If you are scared about doing it yourself, you can use a food processor to simplify things.
I shared my recipe for chia jam a few weeks back and this is what I am using in my tarts. If you want to get prepped beforehand, I recommend making the jam the day before and leaving it in the fridge overnight. I opted for raspberries in my jam this time but you really can use any berries that you have/fancy!
You will need a bun tray for this recipe, which is basically a shallower muffin tin. If you don’t have one or can’t find one, you can use a regular muffin tin and just fill the holes halfway with your tarts. You will also need circular and heart shaped pastry cutters and a rolling pin.
Vegan Chia Jam Tarts
- 2/3 Cup Coconut Oil
- 6 tbsp Cold Water
- 1 Jar Chia Jam
- 2 Cups Plain Flour
- 1/2 tsp Salt
- Preheat the oven to 180c/350f.
- Mix the flour and the salt in a bowl.
- Add in the coconut oil and using your fingers, rub and knead the flour and oil until combined and there are no large chunks left. Alternatively, blitz the flour, salt and oil in a food processor.
- Gradually add in the water, mixing/blending in between, using just enough until the dough comes together in a ball.
- Lightly flour your work surface and roll the dough out with a floured rolling pin until around 1/4 inch or 1 cm thick.
- Using a round pastry cutter slightly larger than the diameter of your bun tin holes, cut out 12 rounds for the base of your tarts. Then cut out 12 small hearts, if desired, to decorate with.
- Press the rounds down in to the holes of the tin using your fingertips.
- Add 1-2 tsp of chia jam to each hole – be sure not to overfill or they will spill out in the oven!
- Place the hearts on top and pop the tray in the oven for 20 minutes until cooked. Pastry made with coconut oil is less inclined to browning than pastry made with butter, so don’t worry if it doesn’t look very golden!
- Remove from the oven and use a knife to pop them out of their holes to cool on a rack.
I hope you guys enjoy this recipe, whether it is for Valentine’s day, a treat to take to a party or simply a treat for yourself! If you make it, please let me know down below what you think and tag in me in your creations on Instagram @essentially.emma