Happy almost Mother’s Day! Moms rule, don’t they? I’m pretty biased, but I think I have the best mom ever. She is strong, kind, witty and down for anything. She is also the reason I love baking. I remember helping her make cookies, brownies and pancakes basically as soon as I could walk. She always had so much patience and let me do as much of the mixing and measuring as I wanted no matter how much longer the projects took. Without her, I wouldn’t be here sharing this recipe with you.
This is how small your Earth Balance should be. The smaller cubes you chop it into now, the less you have to work it into the dough.
Here is a reference picture for how your mixture should look just before you add your ice water + vinegar
I don’t get to be with my mom this Mother’s day, but I would definitely make these little cuties for her if we were together. These gallets do take some prep time because the pie dough needs to chill in the refrigerator and the chia jam needs to have a little time to do its thing. You can make these in a single day (I did), but for ease, I’d recommend making the pie dough and the chia jam the day before and putting the tarts together the next day.
This is what my dough looked like just before I shaped it into a disk.
See all of these different colors? This is how you know you’ve nailed your pie dough.
This pie dough is to die for. Flakey, light, buttery and full of flavor. The important part here is not to over work the dough. You want to see a marbled effect when its done, letting you know that there are butter streaks and pockets. These little pockets are what will make this dough delightfully crisp and tender.
The chia jam takes a total of ten minutes to put together. I used a bag of frozen mixed berries- strawberries, raspberries + blackberries but whatever berries you have on hand in your freezer will be perfect here. Also, if you want to skip this step and use store-bought jam that’s cool, too.
To put the gallets together, you simply wet the outer edge of the pie dough round with your finger, add about a tablespoon of chia jam, top with a few sliced strawberries, crimp the edges and sprinkle everything with a little bit of sugar, and bake.
The Chantilly Cream is simply a can of coconut cream that I stuck in the fridge for 4-5 hours to let the contents of the can separate. Once chilled you can just scoop the hard coconut cream right off the top, add a couple tablespoons of powdered sugar and whisk. I added also about 2 Tbsp of the water from the bottom of the can into the cream to help with whisking.
If you can’t find coconut cream, just use 2 and of full fat coconut milk!
The gallets come out so nice and flakey and full of berry flavor. The perfect vehicle for as nuch Chantilly cream as your heart desires.
Aren’t these the cutest? There is something about tiny + individual sized desserts that I just love. And I think your mom will too. I know my mom would. Have the happiest Mothers Day, everyone!
Mini Mixed Berry Gallets with Chantilly Cream
For the Pie Dough
- 1 Cup + 2 Tbsp All purpose Flour
- 1/4 tsp Salt
- 2 tsp Granulated Sugar
- 1 Stick Earth Balance Buttery Spread cut into cubes*
- 1/2 tsp Rice Vinegar white vinegar, white wine vinegar, or champagne vinegar will work here
- 1/4 Cup Ice Water more as needed
For the Chia Jam
- 2 Cups Frozen Berries
- 1 1/2 Tbsp Granulated Sugar
- 2 Tsp Chia Seeds
For the Chantilly Cream
- 1 Can Coconut Cream (or 2 cans of full fat coconut milthat is been in the refrigerator for 4-5 hours
- 2 Tbsp Powdered Sugar
- 1-2 Tbsp of the liquid remaining in the cans as needed to whisk the cream
- To Assemble the Tarts:
- 1 Batch Pie Dough
- 1 Batch Chia Jam
- 8 Strawberries Thinly Sliced
- 2 Tbsp Water to moisten the pie dough
- Granulated Sugar
- 1 Recipe Chantilly Cream
- Pie dough: Cube cold Earth Balance into approximately 1/4” pieces then place it back into the refrigerator. Into a large bowl, combine flour, salt and sugar. Combine vinegar with the ice water. Place your earth balance cubes into the flour, separating the cubes. Using two forks (or a pastry cuttecut the earth balance cubes into the flour until the earth balance is the size of small peas. Use the above photo for reference. Pour 1/4 cup of ice water into your flour and earth balance mixture, tossing with just one fork to combine. Add an additional tablespoon of water if you still have dusty spots. The mixture should look shaggy but moist. Using your hangs, form the dough into a disk, place into a Tupperware container fitted with a tight id and chill for at least 3 hours.
- Meanwhile make your chia jam. Into a small pot over low heat, place frozen fruit. As the fruit defrosts, mash it with a wooden spoon. Once the fruit is defrosted and has released their juices, add the granulated sugar. Let the mixture simmer for about 6-7 minuets to let some of the liquid to evaporate. Remove from heat and stir in chia seeds. Put jam into a container and place in the refrigerator for at least 1 hour.
- To assemble the gallets: Preheat oven to 400* Fahrenheit. Slice 6- 8 strawberries, and get a small bowl with a little bit of water in it and set aside. Remove dough from the refrigerator and roll out on a floured surface until its about 1/16-1/8 of and inch thick. Cut 4” circles using a large cookie or biscuit cutter. If you don’t have a large enough cutter, you can use the top of a bowl and a paring knife. Place the circles on a parchment lined baking sheet.
- Dip your finger in water and moisten the outer edge of all of the circles. Put about 1 tablespoon of the chia jam in the center of each circle, spreading the jam out a bit, but leaving about 1/2 inch boarder. Top the jam with strawberry slices, overlapping in a circular pattern. Fold the dough up and onto itself, crimping 4-6 times. Sprinkle the gallets with a bit of granulated sugar.
- Bake the gallets in a 400* F oven for 26-32 minutes or until the pie crust is nicely browned on the bottom.
- For the Chantilly Cream: Remove from the fridge and open the can. The cream will have risen to the top and will be form. Scoop just the cream from the top of the can into a bowl. Break the cream up with a whisk adding a bit of the water from the bottom of the can as needed to help smooth out the cream- I used about 2 tablespoons. Add 2 tablespoons of powdered sugar and whisk until light.
- Top gallets with the Chantilly cream upon serving. Enjoy!
Let me know how you liked this recipe and if there is anything you’d like to see me make next!