Saskatoon Berry Butter Tart: Vegan—made without butter or eggs. You are welcome, of course, to re-adapt it to your own preferences.
In a saucepan, mix the berries and water together. Turn on and let simmer for 10 minutes over low heat.
In a medium-sized bowl (bigger than a cereal bowl), mix together the sugar and tapioca starch. Add the sugar/starch combination to the berries and stir until smooth.
Stir constantly with a wooden spoon (or some other non-metal spoon), and continue to let the sauce simmer until it becomes slightly thickened.
Set aside to cool.
Make the "chia seed eggs" by whisking together the ground chia seed and water until a syrupy, raw egg-like texture forms. Put aside for about 15 minutes.
Over a bowl of hot water, put a same-size bowl with the coconut oil in it.
In a clean saucepan (you may have put the finished saskatoon berry filling in a bowl and can now wash out and use that saucepan), add the melted coconut oil, sugar, vanilla, sultanas, and "eggs".
Whisking or stirring constantly, bring the contents of the pan to a boil over low-medium heat, and continue stirring for the next 3 minutes. It is important not to leave this filling during the cooking process since the chia has a different temperament than eggs and may quickly burn and/or stick to the pot. Remove from the burner.
Preheat the oven to 375 degrees Fahrenheit/190 degrees Celsius.
Depending on your dough, either press into the individual tart shells as shown in the video, or if you are using a roll-out dough, go ahead and do that, cutting circles to fit your tart shells, and placing the dough in each shell into a muffin tin or on a cookie sheet
Spoon a generous tablespoon full of butter tart filling into each shell.
Spoon a heaping tablespoon full of saskatoon berry filling over the other filling, but do not mix the two.
Bake for about 18-20 minutes or until the crust is golden brown.
Cool and eat. The left-over filling can be frozen and used for more Saskatoon tarts or pies.
Saskatoon berry oat muffins - https://delishably.com/fruits/The-Saskatoon-Berry - Cynthia Zirkwitz ©2018
Ingredients
Directions
In a saucepan, mix the berries and water together. Turn on and let simmer for 10 minutes over low heat.
In a medium-sized bowl (bigger than a cereal bowl), mix together the sugar and tapioca starch. Add the sugar/starch combination to the berries and stir until smooth.
Stir constantly with a wooden spoon (or some other non-metal spoon), and continue to let the sauce simmer until it becomes slightly thickened.
Set aside to cool.
Make the "chia seed eggs" by whisking together the ground chia seed and water until a syrupy, raw egg-like texture forms. Put aside for about 15 minutes.
Over a bowl of hot water, put a same-size bowl with the coconut oil in it.
In a clean saucepan (you may have put the finished saskatoon berry filling in a bowl and can now wash out and use that saucepan), add the melted coconut oil, sugar, vanilla, sultanas, and "eggs".
Whisking or stirring constantly, bring the contents of the pan to a boil over low-medium heat, and continue stirring for the next 3 minutes. It is important not to leave this filling during the cooking process since the chia has a different temperament than eggs and may quickly burn and/or stick to the pot. Remove from the burner.
Preheat the oven to 375 degrees Fahrenheit/190 degrees Celsius.
Depending on your dough, either press into the individual tart shells as shown in the video, or if you are using a roll-out dough, go ahead and do that, cutting circles to fit your tart shells, and placing the dough in each shell into a muffin tin or on a cookie sheet
Spoon a generous tablespoon full of butter tart filling into each shell.
Spoon a heaping tablespoon full of saskatoon berry filling over the other filling, but do not mix the two.
Bake for about 18-20 minutes or until the crust is golden brown.
Cool and eat. The left-over filling can be frozen and used for more Saskatoon tarts or pies.
Notes
Saskatoon berry oat muffins - https://delishably.com/fruits/The-Saskatoon-Berry - Cynthia Zirkwitz ©2018