Rainbow Carrot Protein Ricotta Tarte
Prep time
Cook time
Total time
Makes two 6-inch tartes, 4 servings.
Carrot topping:
  • 3 medium rainbow carrots
  • 1 teaspoon extra virgin olive oil
  • 1½ cups part-skim ricotta
  • 1 teaspoon alcohol-free vanilla extract
  • ¼ teaspoon pumpkin pie spice (or ⅛ teaspoon ground cinnamon and a dash each of ground nutmeg, ginger, and cloves)
  • a pinch of sea salt
  1. Preheat oven to 425F (218C).
  2. Cut carrots into ½ inch slices. Toss with olive oil.
  3. Spread carrots out in a foil lined baking pan, and roast for about 20 minutes (or until slightly browned).
  4. Meanwhile, prepare the crust by first mixing the almond butter and water.
  5. Add the rest of the crust ingredients and mix well. If the mixture is too sticky (sticks to your fingers), add a little more rice protein.
  6. Press crust mixture into two 6-inch tarte pans.
  7. Remove carrots from oven (when ready) and turn the oven down to 325F (163C).
  8. Bake the crusts for about 10 minutes.
  9. Meanwhile, combine the ingredients for the ricotta filling.
  10. Remove crusts from oven (when ready) and let cool slightly. Fill with ricotta mixture and top with roasted carrots.
  11. Bake for about 12 mintues more at 325F (163C).
  12. Enjoy!
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe.
Almond butter can be made by processing almonds in a food processor.
Nutrition Information
Serving size: ½ of 6-inch tarte Fat: 19g Carbohydrates: 12g Sugar: 6g Fiber: 3g Protein: 21g
Recipe by Andréa's Protein Cakery at https://www.proteincakery.com/rainbow-carrot-protein-ricotta-tarte/