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Sweet Cherry Chai Seeds Jam Filling Tart

Looking for a creative way to make your filling tarts? Check out this exquisite and delightful Sweet Cherry Chai Seeds Jam Filling Tart, made with Suncore Foods® Black Chia Seeds with the perfect cherry-on-top! Excellent mixture of sweet cherry and chia seeds filling by using fresh that no one can resist! Each bite gets better and better!

Ingredients

Crust:
1 1/4 cups all purpose flour
1/4 cup almond meal
1/4 cup powdered sugar 
90g cold coconut oil or dairy free butter
1/2 tbsp cold almond milk 
1 tsp vanilla extract
1/2 tsp salt

Cherry Filling:
1 cup fresh or frozen cherries, pitted
1/4 cup maple syrup
2 tbsp lemon juice 
1 tbsp cornstarch (dissolved in 1 tbsp water)
1/4 tsp salt
1/2 tsp agar powder

Cherry Chia Jam:
1 cup fresh or frozen cherries, pitted
2 tbsp maple syrup
1/4 cup water
2 tbsp Suncore Foods® Black Chia Seeds

Directions

1. Crust — Preheat oven to 180c. In a food processor, add crust ingredients pulse until a dough ball forms. Refrigerate the dough for at least 10 minutes. Roll chilled dough, cut the pieces using a tart ring and assemble. Then cut out the strips. Lift the strips and place them on the inside of each tart ring. Bake at 180c for 15-18 minutes. Allow to cool completely.

2. Jam — Add the cherries, water, maple syrup into a saucepan, cook on a medium heat. Mash the cherries as they begin to heat up. Turn the heat down and continue to simmer for few minutes. Strain mixture through a fine mesh sieve. Whisk in Suncore Foods® Black Chia Seeds. Let cool completely. Spread the jam over the crust. Refrigerate while working on the filling.

3. Filling — Combine cherries, water and maple syrup in a saucepan bring mixture to a boil. Mash the cherries as they begin to heat up. Turn the heat down and continue to simmer for few minutes. Strain mixture through a fine mesh sieve. Use the back of a spoon to press out the juice. ⁣⁣⁣In a saucepan, add the cherry syrup and cook on a medium heat, with constant stirring for 1 minute. Add agar-agar and mix until completely dissolved. Whisk in cornstarch lemon juice, and salt. Let simmer for 1 minute. Pour the mixture over the jam later, refrigerate until set, about 4 hours.