Lemon Curd & Chia Seed Pudding Whole Wheat Tart (VIDEO)

👉 "If you enjoyed this tart, I think you’ll absolutely love my Sunshine Tart with lemon chia seed pudding — it’s just as wholesome, with a bright citrusy twist and a creamy texture that feels like a treat!"

I call this healthy dessert a “Sunshine Tart: A Lemony Chia Seed Delight in a Whole Wheat Crust”. You can call any way you like, its just a truly awesome whole foods category dessert. There’s something magical about this time of year — when the sun feels a little warmer, the breeze carries the scent of blossoms, and our bodies crave brightness and nourishment.

This tart was born out of that very feeling — a blend of springtime healing and a craving for something sweet but wholesome. You know me by now, and I believe that eating healthy doesn't mean eating boring!

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I like to call it my "Sunshine Tart", but around here, my kids lovingly refer to it as “fancy mommy's pudding pie.” They have no idea how many good-for-you ingredients are tucked inside — like chia seeds, lemon zest, almond flour, egg yolks and a nutty whole wheat crust. To them, it’s just creamy, lemony, and topped with their favorite fresh blueberries.

But to me, it’s more than dessert. It’s a celebration of the season — a treat that brings joy while gently nourishing our bodies from the inside out.

Light, bright, and nourishing — this tart is a celebration of simple ingredients and sunny flavors. Lemon Curd & Chia Seed Pudding Whole Wheat Tart will satisfy you without any guilt.

Why you will love this Lemon Curd & Chia Seed Pudding Whole Wheat Tart?

This recipe is one of those magical moments where health meets indulgence. The crust is made with nutty whole wheat flour and just a touch of honey, while the filling is a creamy lemon-scented chia pudding. Topped with fresh blueberries, it’s a no-fuss tart that looks like a showstopper — perfect for brunch, tea time, or a cozy Sunday treat.

SIMILAR RECIPES:

Wholesome Aprium Tart | Rustic Stone Fruit Tart with Whole Wheat Crust

Strawberries & Chia Seeds Pudding | Vegan, Healthy Breakfast or Dessert

Why You Should Eat Chia Seeds?

Chia seeds may be tiny, but they are full of gentle power — just the kind of ingredient I love sneaking into comforting dishes for my family. These little seeds have been treasured since ancient times, and regained lots of popularity lately and for good reason:

🥄Plant-Based Protein Chia seeds offer a clean source of protein, especially useful in plant-forward meals or for those trying to balance nutrition naturally.

💧 Hydration Helpers When soaked, chia seeds form a gel-like texture — that’s soluble fiber (food for your good bacteria in your gut) at work. It supports digestion, helps keep you full longer, and even aids in staying hydrated.

💛 Healthy Fats They’re one of the richest plant sources of omega-3 fatty acids, which are known for supporting heart health and reducing inflammation.

🌾 Naturally Gluten-Free & Ancient Used by the Aztecs and Mayans, chia is an ancient grain/seed that’s naturally gluten-free, making it a wonderful addition to modern wholesome cooking.

🍋 Neutral Flavor, Endless Options They take on the flavor of what they’re paired with — like lemon in my Sunshine Tart or Strawberries in my Chia Seeds Pudding/ Parfait — making them so easy to use in both sweet and savory dishes.

Let's make it....

Prep time: 10 minutes

Baking time: 30 minutes

Total time: 40 minutes

Author: Inna of innichkachef.com 

Serves: 8 portions

Ingredients for the Whole Wheat Tart Crust:

1 ½ cups whole wheat flour

6 tbsp almond flour (optional, adds tenderness)

6 tbsp cold unsalted butter, cubed

2 tbsp honey or maple syrup

1 egg yolk

2 tbsp cold water

Pinch of pink salt

Directions for the Whole Wheat Tart Crust:

1. In a food processor, combine the whole wheat flour, all-purpose flour, and salt.

2. Add cold butter and pulse until the mixture resembles coarse crumbs.

3. Stir in the egg yolk, sweetener, and water until the dough comes together.

4. Let the dough chill in the fridge for a few minutes.

5. Once chilled, press the dough into a 12-inch buttered tart pan (make sure the pan is cold, you can place it in the fridge for a few minutes before use). Use your fingers to spread the dough evenly into the tart shape.

6. Prick the base with a fork to prevent bubbling.

7. Chill the dough for 15 minutes, then bake at 350°F (175°C) for 15–20 minutes or until golden and dry.

8. Let the tart crust cool before filling it with your topping.

   
   

Ingredients for the Lemon Curd:

6 egg yolks + 1 whole egg

1 cup sugar

Zest of 2 lemons

¾ cup fresh lemon juice (4–5 lemons)

¾ cup unsalted butter, cubed

¾ tsp powdered gelatin

Pinch of salt

Directions for the Lemon Curd:

1. Sprinkle ¾ tsp gelatin over 2 tablespoons cold water. Let it sit for 5–10 minutes until it swells and softens.

2. Whisk eggs, sugar, zest, soft gelatin and juice in a heatproof bowl.

3. Place over a simmering pot (double boiler) and cook, stirring constantly, until thickened (8–10 min).

4. Remove from heat, let it cool for few minutes. Then pour into a blender cup add soft butter and pulse for 30 seconds or until everything incorporates.

   
   

Ingredients for the Lemon Chia Seed Pudding:

2 ¼ cups milk of choice (almond, oat, dairy I used coconut in the video)

½ cup chia seeds

Zest of 1 lemon

Juice of ½ lemon

3 tbsp honey or maple syrup

1 ½ tsp vanilla extract

¾ tsp powdered gelatin

2 tbsp cold water

Directions for the Lemon Chia Seed Pudding:

1. In a large bowl, mix milk, lemon zest, lemon juice, honey, and vanilla.

2. Stir in chia seeds. Let sit 15 minutes, stirring occasionally to avoid clumps.

3. Bloom gelatin: sprinkle over 2 tbsp cold water and let sit 5 minutes.

4. Warm a few spoonfuls of chia mix in a bowl and stir in bloomed gelatin until dissolved.

5. Mix back into remaining chia pudding.

6. Now mix chia pudding with the chilled lemon curd and pour into the cooled crust.

7. Chill at least 3–4 hours until fully set.

🌸 Enjoy to Serve & Garnish!

Topping (optional):

Fresh blueberries (in the video I used fresh blueberries glazed with warm honey)

Lemon zest curls

Edible flowers or mint

Serve cold, with mint tea or kombucha for a spring-perfect moment 🌿

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