Prot: 36 g, Carbs: 30 g, Fat: 19 g, Cal: 424

peach blackberry protein tart

I love the combination of peach and blackberry. Here you have the delicious combo with a protein crust and a layer of protein cream. Peach Blackberry Protein Tartes!


The crust is similar to that of my other pie and tarte recipes, made from rice protein powder and almond butter. I used a couple of small springform pans, but you can just as easily use two small (4″) tart pans, or even one loaf pan. For a 9″ pan, double the recipe.

The cream layer is made from a natural vanilla whey protein powder with a little water. Simple!


Of course you can top that with any fruit, but the peach-blackberry combination is delicious!

I remember the day I made these last summer. A bodybuilder friend of mine was here and we were trying to take some good shots of him posing. We rearranged the furniture in my apartment to free up a wall, hung a curtain as a backdrop, and set up some lighting. I turned on the Skrillex station on Pandora, set my f-stop to 5.6, and fired away! We got some good shots, and he submitted a few for a contest. He was a finalist!


After the shoot, he watched patiently as I whipped up these bad boys. He continued to wait as I photographed them, too. And in the next three minutes, these Peach Blackberry Protein Tartes were gone! :)


Have you seen our protein cake mix?
vanilla protein cake mix

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Peach Blackberry Protein Tartes
Nutrition Information
  • Serves: 2
  • Serving size: 1 tarte (1/2 recipe)
  • Calories: 424
  • Fat: 19g
  • Carbohydrates: 30g
  • Sugar: 17g
  • Fiber: 9g
  • Protein: 36g
Prep time: 
Cook time: 
Total time: 
Makes two 4" tartes.
Cream layer:
Fruit topping:
  • 1½ cups sliced peaches (231g)
  • 1 cup blackberries (144g)
  1. Preheat oven to 325F (163C).
  2. Prepare the crusts by first mixing the almond butter and water.
  3. Add the rice protein and cinnamon, and mix well. If the mixture is too sticky (sticks to your fingers), add a little more rice protein.
  4. Press crust mixture into two 4-inch tarte pans. (If you use springform pans like I did, line the bottoms with parchment paper for easy removal.)
  5. Bake the crusts for about 12 minutes, and let cool.
  6. Mix the whey protein and 3 tablespoons of water. Mix well before adding more water. If the mixture isn't yet a thick cream consistency, add more water by the teaspoon.
  7. Spoon whey cream into the cooled crusts.
  8. Top with fruit, and enjoy!
  9. Store in the refrigerator.
A note about substitutions: You might try using vanilla pea protein in the crust recipe, but whey would bake differently and is not recommended. You can also use any nut butter in the crust. Casein can be replaced for the whey in the cream layer, but vegan proteins wouldn't be as creamy.
And almond butter can be made by processing almonds in a food processor.