Description
Indulgent yet protein-rich tarts with a crisp pastry shell, filled with custard and topped with fresh fruit – perfect for brunch or a post-workout snack.
Ingredients
- 1 cup oat flour (or all-purpose flour)
- 1/3 cup almond flour
- 2 tablespoons sugar (or a sweetener)
- 3 tablespoons cold butter (or coconut oil for dairy-free)
- 2–3 tablespoons cold water
- 1 cup plain Greek yogurt
- 1 scoop (about 25–30 g) vanilla whey or plant protein powder
- 1 large egg
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla
- Fresh berries or glazed fruit for topping
Instructions
- Combine oat flour, almond flour, sugar, cold butter, and cold water until it holds, then press into six small tart pans and chill for 15 minutes.
- Blind-bake the crust at 375°F (190°C) for 12–15 minutes with pie weights, then remove weights and bake for an additional 3 minutes.
- For the filling, whisk together Greek yogurt, protein powder, egg, honey or maple syrup, and vanilla.
- Pour the filling into the par-baked shells and bake at 325°F (160°C) for 18–22 minutes until the centers are set but slightly jiggly.
- Cool to room temperature before chilling for 1–2 hours, then top with fresh berries or glazed fruit before serving.
Notes
You can customize the filling with seasonal fruits and adjust the recipe for dietary preferences such as gluten-free or dairy-free.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American