I miss the spring. That fact probably explains my recent blueberry jam eating spree. This past summer my sister and I made blueberry jam while she visited from Texas. As we rarely get a chance to see each other we like to create a huge mess while she's here with our countless DIY ideas. We both enjoy tackling projects we've never tried before and luckily she shares my enthusiasm for kitchen experimentation. Our jars of jam leave us with reminders of each other for the rest of the year and have proven themselves worthy during gift giving season.
Well, all this jam eating had me thinking of what I could do with the it aside from finding excuses to eat more toast. The idea for these tarts came from a few different desserts I'd made over the last year.
The sweetness of the jam compliments the dark unsweetened chocolate very well. The tartlets are grain and dairy free and depending on the jam used could be made refined sugar free as well.
Almond Flax Tart Dough (recipe below)
Blueberry Jam (store bought or homemade)
Two Ingredient Chocolate (recipe below)
Preheat the oven to 350 degrees F. After preparing the tart dough, press the dough into the tartlet pans using your fingers. Fill each tartlet with blueberry jam. Place the pans onto a cookie sheet and bake for 20 minutes. Remove from oven and set aside to cool a little while preparing the chocolate.
Pour the liquid chocolate onto the top of each tartlet. Allow chocolate to set before serving.
Almond Flax Tart Dough
3/4 cups almond flour
1/4 cup flax seed meal
a pinch of salt
1 tbsp coconut oil, melted
1 large egg
Pulse the almond flour, flax meal, and salt a few times in a food processor. Add the egg and and coconut oil until the dough forms a ball.
Two Ingredient Chocolate
3 1/2 tbsp coconut oil (melted)
3 1/2 tbsp unsweetened cocoa powder
Melt the coconut oil and stir in the cocoa powder until a liquid chocolate is formed. Use immediately.
This can be used to top granola bars or fill with nuts and coconut flakes to make your own chocolate bars. The ratio is 1:1 for oil and cocoa power making it simple to make more or less chocolate depending on what you are making.