Name: Peach Blackberry Protein Tarts
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1/4 cup almond butter (60g); 1/4 cup water (60ml); 1/4 cup vanilla rice protein powder (28g); 1/8 teaspoon ground cinnamon (0.6ml); 1/2 cup vanilla whey protein powder (45g); 3 - 4 tablespoons water (45-60ml); 1 1/2 cups sliced peaches (231g); 1 cup blackberries (144g)

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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!

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.

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Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Servings: tarts

Calories: 424kcal

Author: Andréa Marchese

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

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