Name: Strawberries and Cream Protein Tartlets
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Ingredients: 1/3 cup almond butter; 1/3 cup filtered water; 1/2 cup natural vanilla rice protein powder; 3/4 cup natural vanilla whey protein powder; 1/4 cup filtered water; 1 cup sliced strawberries (166g)

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I found these beautiful dark red strawberries in the supermarket the other day, and I wanted to create a quick, easy protein recipe. So here you have Strawberries and Cream Protein Tartlets!

a strawberries and cream tartlet with a whole strawberry on a round white plate on a light background — Strawberries and Cream Protein Tartlets

The recipe has a simple crust that gets set in these large silicone muffin cups. The crusts bake for only 8 minutes, and that's all the bake time needed for this recipe!

six large silicone muffin cups with unbaked crust on a silver baking sheet — Strawberries and Cream Protein Tartlets

The "cream" filling is just natural vanilla whey protein powder mixed with a small amount of water.

six mini tart shells, two are empty, two have vanilla whey cream filling, and two have vanilla whey cream with fresh strawberries on a sheet of unbleached parchment paper — Strawberries and Cream Protein Tartlets

The fresh strawberries really are the star of the show, here. They make for such delicious Strawberries and Cream Protein Tartlets!

Enjoy!

🥣 Recipe

Strawberries and Cream Protein Tartlets

Makes 6 tartlets.

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Prep Time: 10

Cook Time: 8

Total Time: 18

Servings:

Calories: 184kcal

Author: Andréa

Ingredients

Crust:

⅓ cup almond butter 80g
⅓ cup filtered water
½ cup natural vanilla rice protein powder 56g

Filling:

¾ cup natural vanilla whey protein powder 69g
¼ cup filtered water
1 cup sliced strawberries 166g

Instructions

Preheat oven to 325F (163C).
Start to make the crust by mixing the almond butter and water.
Add vanilla rice protein powder and mix well. If the batter is too sticky (sticks to your fingers), add a little more protein powder.
Divide mix into 6 parts, and press each into a large silicone muffin cup. Be sure to press the crust in so that the sides come up higher than the middle.
Bake at 325F (163C) for about 8 minutes, or until firm to the touch.
Let crusts cool slightly while you mix the whey protein powder and water.
Remove crusts from the silicone cups, and fill with whey cream.
Top with sliced strawberries, and enjoy!
Store in the refrigerator.

Notes

A note about substitutions: You might try using pea protein (or another vegan protein) to replace the rice protein powder. Whey would not work well in the crust. Also, you might try using casein instead of whey for the cream.
Almond butter can be made by processing almonds in a food processor.

Nutrition

Tried this recipe?Mention and tag us! @proteincakery

Comments

Andréa

April 02, 2014 at 3:42 pm

¡Bienvenido, Fernando!
Fernando Quintanar

April 02, 2014 at 3:34 pm

It was a very especial dessert, I´m a Mexico cityzen, also like baking. Recently found out your web site, I liked it very much. I do Gym, hope to help me in my diary diet. Sorry for my english, thanks folks