Almond Tart with Strawberry Jam
A healthy, tasty, dessert to satisfy your sweet-tooth.
Servings Prep Time
6tarts 10minutes
Cook Time
15minutes
Servings Prep Time
6tarts 10minutes
Cook Time
15minutes
Ingredients
Almond Crust
Strawberry Jam
Instructions
Almond Crust
  1. Preheat oven to 350
  2. Grease cupcake pan with coconut oil and set aside
  3. Use a food processor to grind up the almonds
  4. In a bowl mix the ground almonds, baking soda, salt, and cinnamon
  5. In another bowl mix together the coconut oil, vanilla, maple syrup and water
  6. Pour the liquid mixture into the almond mixture and mix together (using your hands will be easier)
  7. Mixture should be wet enough, but if it seems too dry add in a bit more water until everything holds.
  8. Next fill the cupcake pan. I was able to get about six tarts out of this.
  9. Make sure that you are creating a firm base, but leaving enough room to put in the jam.
  10. Bake for 10-12 minutes until crust is slightly brown. Be careful not to burn. Let it sit and cool.
Strawberry Jam
  1. Blend the chia seeds and the strawberries together. You can add a little water if you need to, but it doesn’t have to be perfect
  2. Add to a saucepan on medium heat and stir until it seems to be the right consistency.
  3. If it is not sweet enough for you, you can always add maple syrup to your liking
  4. Once the jam has cooled go ahead and remove the almond tart crust from the pan and fill them with the jam
  5. I stored these in the fridge for safekeeping.