Ricotta Tart with Rainbow Carrots
A deliciously creamy, savory tart that is high-protein, and gluten-free! Rainbow Carrot Protein Ricotta Tart. Makes two 6-inch tartes, 4 servings.
Servings: 4 servings
Calories: 303kcal
Ingredients
Carrot topping:
- 3 medium rainbow carrots
- 1 teaspoon extra virgin olive oil
Crust:
- ¼ cup almond butter 60g
- ¼ cup filtered water
- ¼ cup natural vanilla rice protein powder 28g
- ¼ teaspoon pumpkin pie spice or ⅛ teaspoon ground cinnamon and a dash each of ground nutmeg, ginger, and cloves
- a pinch of sea salt
Filling:
- 1 ½ cups part-skim ricotta
- 1 teaspoon alcohol-free vanilla extract
- ¼ teaspoon pumpkin pie spice or ⅛ teaspoon ground cinnamon and a dash each of ground nutmeg, ginger, and cloves
- a pinch of sea salt
Instructions
- Preheat oven to 425F (218C).
- Cut carrots into ½ inch slices. Toss with olive oil.
- Spread carrots out in a foil lined baking pan, and roast for about 20 minutes (or until slightly browned).
- Meanwhile, prepare the crust by first mixing the almond butter and water.
- Add the rest of the crust ingredients and mix well. If the mixture is too sticky (sticks to your fingers), add a little more rice protein.
- Press crust mixture into two 6-inch tarte pans.
- Remove carrots from oven (when ready) and turn the oven down to 325F (163C).
- Bake the crusts for about 10 minutes.
- Meanwhile, combine the ingredients for the ricotta filling.
- Remove crusts from oven (when ready) and let cool slightly. Fill with ricotta mixture and top with roasted carrots.
- Bake for about 12 mintues more at 325F (163C).
- Enjoy!
Notes
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe.
Nutrition
Serving: 1/4 recipe | Calories: 303kcal | Carbohydrates: 12g | Protein: 21g | Fat: 19g | Fiber: 3g | Sugar: 6g