Peach Blackberry Protein Tarts

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

5 from 1 vote

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.

Prep Time15

Cook Time12

Total Time27

Course: Breakfast, Dessert, Snack

Cuisine: American

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