Gluten-free Jam Tarts
Serves 7
10 mins prep
30 mins cook
40 mins total
Gluten-free almond tart crusts filled with chocolate, homemade no sugar added raspberry jam and topped with dairy-free coconut whipped cream.
2 servings
Gluten-free almond tart crust
No sugar added raspberry jam
Coconut whipped cream
Other
Do ahead
Chill the cans of full fat coconut milk overnight.
The tart crust dough and raspberry jam can be made ahead of time and stored in the refrigerator until ready to use.
Make the tart crust
In a food processor** combine all of the tart crust ingredients. Pulse until a ball forms.
If using mini tart pans, divide the dough in 7 equal pieces. If using a pie pan or single tart pan, place all of the dough in the middle of the pan. Using your fingers, press the tart dough into the pan(s) and up the sides.
Preheat the oven to 325°F. While the oven is preheating, place the tart(s) in the freezer. Let freeze solid for at least 10 minutes.
Bake the tart(s) for 10-15 minutes. Halfway through baking use a chopstick or fork to poke the base of the tart to release any trapped air.
Remove and cool completely before filling.
Make the jam
In a medium saucepan over medium heat, combine the raspberries, lemon zest, juice and sweetener (if using). Mash lightly and stir often. Cook for 10 minutes until thickened and bubbly. Remove from heat and let cool.
Melt the chocolate
Open the chilled cans of full fat coconut milk carefully and separate the coconut juice from the coconut cream. Discard or keep the juice for something else. In a heat-proof bowl, combine the chocolate and 1 tablespoon of the coconut milk cream. Set aside the rest of the cream in a mixing bowl in the refrigerator until ready to whip.
Set the bowl of chocolate and 1 tablespoon of cream over a saucepan filled with 1-inch of water over medium-low heat and stir until completely melted.
Spoon or pipe the melted chocolate into the bottom of the tart crust(s). Let cool while you prepare the coconut whipped cream.
Make the coconut whipped cream
Remove the mixing bowl with the rest of the coconut cream from the refrigerator. Using beaters or a kitchenaid stand mixer, beat the coconut cream until medium to stiff peaks. Add the vanilla and sweetener, if using, and mix just until incorporated. Use immediately.
Assemble
Add the jam to the tart(s) over the chocolate. Use a spoon to spread evenly and to the edges.
Spoon or pipe the coconut whipped cream carefully over the raspberry jam. Garnish with a fresh raspberry, if desired.
