Vanilla Chia Sees Tarts are, in fact, pudding in tart shells. It's an egg free pudding.
Keep some pantry staples on hand, and you have the power to whip up a relatively cheap but elegant dessert for a small dinner party.
Vanilla Chia Tarts
Text and Photo by Jac Kyles Baker
Makes 4 tarts
Ingredients
For the tart shells:
2 TB butter, softened
1 TB vegetable oil
1 TB granulated sugar
1 cup all purpose flour
1/4 tsp salt
1/4 tsp baking powder
2 to 3 TB evaporated milk
For the vanilla chia filling:
1/3 cup light brown sugar
3 TB cornstarch
1 TB chia seeds
1/2 tsp salt
1 1/2 cups evaporated milk
1 tsp vanilla extract
Preparation
Prepare tart shells:
In a medium bowl: whisk flour, sugar, baking powder and salt together. Cut butter into flour with a pastry blender or fork.
Add 1 TB of evaporated milk at a time to the flour into until dough holds together when pinched between your fingers.
Turn dough out from the bowl onto a large piece of parchment or plastic wrap. Flatten dough into a disk and wrap. Refrigerate for at least 1 hour. This step can be done in advance. Dough will keep in the refrigerator for up to 3 days.
Remove dough from the refrigerator. Roll dough into an 8 inch circle. Cut out four 3 1/2 inch circles from dough. You may need to gather scraps and re-roll dough to get for circles.
Press dough onto the bottoms of four glass bowls or ceramic ramekins. Place bowls or ramekins evenly spaced around the edge microwave turntable.* Microwave on HIGH for 1 minute. Check to see if dough is dry and firm. If not, microwave on HIGH for an additional 20 seconds.
Cool for 5 minutes. Gently remove tart shells from bowls. Cool on a wire rack.
Make filling:
In a large bowl: whisk brown sugar, salt, chia seeds and cornstarch. Gradually whisk in milk until smooth. Stir in vanilla.
Microwave on MEDIUM HIGH (70%) for 5 to 6 minutes or until mixture begins to boil and thickens. Stir after every 1 or 2 minutes.
Set aside to cool for 5 minutes.
Stir filling. Pour or spoon into cooled tart shells.** Refrigerate until set.
Dust tops with granulated sugar and brulée with a small propane torch until sugar forms a caramelized shell, if desired. Do this after filling has set.
Keep tarts refrigerated until ready to serve.
Cook's Notes
* If you're microwave doesn't have a turntable, rearrange bowls to the opposite sides to ensure even cooking.
** You may have more filling than tart shells. Pour filling into a ramekin or bowl. Serve as a pudding.