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    Home > Blog > High Protein Breakfast Ideas

    Peach Blackberry Protein Tarts

    Updated: Dec 18, 2022 · Published: Jul 18, 2014 · By Andréa Marchese · This post may contain affiliate links · Leave a Comment

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    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 Tarts!

    two small tarts filled with peaches and blackberries, one in front and one behind
    Peach Blackberry Protein Tarts

    The crust is similar to that of my other pie and tart 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!

    🥣 Recipe

    two small tarts filled with peaches and blackberries, one in front and one behind

    Peach Blackberry Protein Tarts

    36g protein in these delicious Peach Blackberry Protein Tarts, and the fruit and protein combo makes this a filling sweet treat! Makes two 4" tarts.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 27 minutes minutes
    Servings: 2 tarts
    Calories: 424kcal
    Author: Andréa Marchese
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    Equipment

    • 2 4 inch tartlet pans

    Ingredients

    Crust:

    • ¼ cup almond butter 60g
    • ¼ cup water 60ml
    • ¼ cup vanilla rice protein powder 28g
    • ⅛ teaspoon ground cinnamon 0.6ml

    Cream layer:

    • ½ cup vanilla whey protein powder 45g
    • 3 - 4 tablespoons water 45-60ml

    Fruit topping:

    • 1 ½ cups sliced peaches 231g
    • 1 cup blackberries 144g

    Instructions

    • Preheat oven to 325F (163C).
    • Prepare the crusts by first mixing the almond butter and water.
    • 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.
    • Press crust mixture into two 4-inch tart pans. (If you use springform pans like I did, line the bottoms with parchment paper for easy removal.)
    • Bake the crusts for about 12 minutes, and let cool.
    • 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.
    • Spoon whey cream into the cooled crusts.
    • Top with fruit, and enjoy!
    • Store in the refrigerator.

    Notes

    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.

    Nutrition

    Serving: 1tart | Calories: 424kcal | Carbohydrates: 30g | Protein: 36g | Fat: 19g | Fiber: 9g | Sugar: 17g
    Tried this recipe?Mention and tag us! @proteincakery

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    Hi, I'm Andréa! I love baking, coffee, and leg day. Baking with protein powder has helped me develop healthy habits and overcome disordered eating, and I love sharing the recipes I've created.

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