Vanilla Chia Tarts are, in fact, pudding in a tart shell. This pudding is egg free and wallet friendly.
Keep some pantry staples on hand, and you have the power to whip up a 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:
Whisk flour, sugar, baking powder and salt together in a medium bowl. Cut butter/oil spread into dry ingredients so that butter is completely coated in flour.
Add 1 TB of evaporated milk at a time to the flour/butter mixture into the well until dough forms a ball with your hands.
Turn dough out from the bowl onto a piece of parchment or plastic wrap large enough to wrap dough. 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.
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 3 1/2 inch glass bowls or ceramic ramekins. Place bowls/ramekins evenly spaced around the 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.
Carefully remove bowls to a wire rack to cool for 5 minutes. Gently remove tart shells from bowls. Continue to 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.
Microwave on MEDIUM HIGH (70%) until mixture begins to boil and thickens slightly, 5 to 6 minutes total, stirring every 1 to 2 minutes.
Carefully remove from microwave and stir in vanilla. Set aside to cool for 5 minutes.
Stir filling and pour into cooled tart shells**. Refrigerate until set.
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.