Mini raspberry Bakewell tarts
Makes: 12
Prep time: 45 minsTotal time: 
Recipe photograph by Martin Poole
Mini raspberry Bakewell tarts
‘These bite-size tarts are the perfect light treat to enjoy on a picnic. I used seasonal raspberries, but you can use any fruit you like. They also happen to be vegan and gluten-free!’ says Nadia
Makes: 12
Prep time: 45 minsTotal time: 
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Nutritional information (per serving)
Calories
246Kcal
Fat
12gr
Saturates
6gr
Carbs
27gr
Sugars
11gr
Fibre
3gr
Protein
5gr
Salt
0.1gr
Nadia Al-Khaffaf
Food photographer and qualified nutritional therapist Nadia creates healthier recipes for her blog, Nadia's Healthy Kitchen
See more of Nadia Al-Khaffaf’s recipes
Nadia Al-Khaffaf
Food photographer and qualified nutritional therapist Nadia creates healthier recipes for her blog, Nadia's Healthy Kitchen
See more of Nadia Al-Khaffaf’s recipes
Ingredients
For the raspberry chia jam
- 125g raspberries
- 2 tbsp chia seeds
- 2 tbsp caster sugar (or granulated sweetener)
For the base
- 275g oats*
- 1⁄4 tsp fine sea salt
- 4 tbsp maple syrup
- 4 tbsp coconut oil, melted, plus extra to grease
For the frangipane
- 1 tbsp ground flaxseeds
- 75g ground almonds
- 1⁄2 tsp baking powder*
- 3 tbsp maple syrup
- 2 tbsp coconut oil, melted
- 1 tbsp dairy-free milk of your choice
- 1⁄2 tsp almond extract
- 10g flaked almonds
Step by step
To store
The tarts keep for up to 3-4 days in an airtight container, or they can be frozen.
- Place the berries in a pan with the chia seeds, sugar and 2 tablespoons water. Place over a medium-low heat, gently mashing the berries until they have broken down. Remove from the heat and set aside; the jam thickens as it cools.
-
Preheat the oven to 180°C, fan 160°C, gas 4. Lightly grease a 12-hole muffin tin with coconut oil. For the base, blitz the oats to a flour in a food processor. Tip into a bowl with the salt, then stir in the maple syrup and melted coconut oil until combined. Press the dough into the prepared muffin tin holes to create a base and sides for the tarts.Tip*Use gluten-free oats and baking powder, if required.
- For the frangipane, mix the flaxseeds with 3 tablespoons of water; leave to sit and thicken up for 10 minutes. Mix the ground almonds, baking powder and a pinch of salt in a bowl. Stir through the soaked flaxseeds, the maple syrup, coconut oil, milk and almond extract until combined.
- Divide the chia jam among the bases, then dollop over the frangipane. Scatter with the flaked almonds.
- Bake for 20-25 minutes or until golden brown, then leave to cool completely before removing from the tin. You may need to use a sharp knife to ease the tarts out the tin.
