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    Home > Blog > Protein Desserts

    Strawberries and Cream Protein Tartlets

    Updated: Dec 9, 2024 · Published: Mar 31, 2014 · By Andréa Marchese · This post may contain affiliate links · 2 Comments

    Jump to Recipe

    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

    a strawberries and cream tartlet with a whole strawberry on a round white plate on a light background

    Strawberries and Cream Protein Tartlets

    Andréa
    Makes 6 tartlets.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 8 minutes mins
    Total Time 18 minutes mins
    Servings 6 servings

    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

    Serving: 1g | Calories: 184kcal | Carbohydrates: 8g | Protein: 19g | Fat: 8g | Fiber: 2g | Sugar: 3g
    Tried this recipe?Please consider leaving a review!

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    Comments

    1. Andréa says

      April 02, 2014 at 3:42 pm

      ¡Bienvenido, Fernando!

    2. Fernando Quintanar says

      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

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    andrea at the gym holding cupcakes

    Hi, I'm Andréa! I’ve been baking with protein powder since 2013, and I can give you all the top tips for creating delicious high protein snacks, desserts, and more.

    More about me →

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