Sour Cherry Chia Seed Tarts

These Sour Cherry Chia Seed Tarts are definitely one of the best go-to desserts! You may have tried a lot of similar recipes like my Cherry chia seed parfait , and my Sour Cherry Hand Pies , but believe me when I say that you have to try this type of dessert for a change! 

Yummy Cherry Tarts ~ Hello Summer

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SOUR CHERRY CHIA SEED TARTS

These sour cherry tarts are your perfect quick and easy afternoon treat to take advantage of a summer cherry bounty. It’s so flavorful and hands down one of the recipes you would keep in your rotation during the summer. (And during the winter too if you freeze your cherries like I did!)

The cherry filling on these tarts is incredibly delicious, and similar to and the Sour cherry pie filling I made last summer. And the mild and nutty flavor of chia that works well with the sour cherry to bring out the flavor of buttery crust, sweet/tart filling.

It all works so well together, kinda like my Summertime Sour Cherry Crisp which is just as good as this recipe.

WHAT YOU’LL NEED 

Here are the ingredients I used for this delicious treat:

Tart Shells – I used commercially made tart shells for convenience. But you can make your own tart shells as well. And in case you wanna try it out, here’s how to make them.

Cherries – you can use fresh or frozen sour cherries. If frozen sour cherries are what’s in the freezer, take them out and start thawing!

Cherry Juice, Orange juice OR Water – This is just to add a little liquid while making the cherry filling. You can use those fruit juices or water is just as good.

Chia Seeds – It’s totally ok to use dark or light chia seeds here. (Or a combo of both).

Honey/Sugar/Alternative Sweetener– For sweetness, you can either use sugar or honey. But remember that honey is sometimes sweeter than sugar, and you’ll have to make sure you adjust the measurements accordingly.

HOW TO MAKE THESE SOUR CHERRY CHIA SEED TARTS

1. For the filling, pit the cherries, chop them up a bit and add the juice and cherries to sauce pan. Then add water if needed.
2. Add the chia seeds after the cherries start to let loose some of the juice. 
3. Add sugar, honey, or any sweetener you’d prefer. 
4. After the chia thickens, let the mix cool. 
5. Prebake the tart shells, let them cool, and put the filling.
6. Refrigerate until it sets up.

And that’s it! You can look at our full directions on the recipe below.

CAN I SWEETEN THE TARTS WITH ALTERNATIVE SWEETENERS?

Yes, absolutely. I’ve made these using regular sugar, honey and with Monk Fruit Sweetener as well. Monk fruit (I find), is not quite as sweet as regular sugar so if you want to use an alternative sweetener, taste as you go. Start with a fraction of what the recipe calls for, (or the equivalent amount), and go from there.

WHAT’S THE USE OF PUTTING CHIA SEEDS IN THE FILLING?

Chia seeds are an amazing little ingredient. They are literally packed with antioxidants, protein, and are SUPER DUPER high in fiber! Check out these benefits to eating chia seeds while getting to know more about them!

But one of the best things about them is that when mixed with a liquid, they help thicken things up, much like a corn starch slurry.

STORAGE IDEAS

As a basic rule on tarts, you can always use a freezer-friendly sealed container. Since the goal is to keep it as good as possible, you have to make sure the seal is airtight.

This dessert is good in the freezer for up to 3 months and for 7 days in the fridge. Of course, if you see any mold or if they smell funky before that time, just throw them in the bin. They usually don’t last that long around here!

COOKS TIPS AND SERVING IDEAS

1. For the filled cherry tarts, you can freeze them first on a baking sheet before putting them in a container to stack them separately. I would advise separating each tart with a small piece of parchment paper though, even after freezing individually.
2. Serve cherry tarts chilled, warmed, or at room temperature.
3. You can always add a dollop of whipped cream on top, or even placing the tart in a bowl, warming it up slightly, and drizzling a bit of heavy cream over it.
4. You can also serve the tart broken up, overtop a scoop of vanilla ice cream!
5. If your cherries are especially sour for the season, add extra sugar to sweeten the mixture to your taste. On that same hand, remember that if you use ripe regular cherries (not sour), you may want to cut back on the sugar/honey so the tarts aren’t too sweet. You should taste as you go while making the filling.

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