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High Protein Fruit Tart - A Bright, Satisfying Dessert You Can Feel Good About

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: Almond flour
  • Old-fashioned oats (or quick oats)
  • Coconut oil (melted) or unsalted butter
  • Honey or maple syrup
  • Pinch of salt
  • Ground cinnamon (optional)
  • For the filling: Plain Greek yogurt (2% or 5%)
  • Low-fat or 2% cottage cheese
  • Vanilla extract
  • Lemon zest and juice
  • Honey, maple syrup, or a zero-calorie sweetener
  • Unflavored whey or casein protein powder (or vanilla if you prefer sweeter)
  • Pinch of salt
  • Powdered gelatin (optional, for extra sliceable structure)
  • Cold water (if using gelatin)
  • For the topping: Fresh berries (strawberries, blueberries, raspberries, blackberries)
  • Kiwi, mango, or peaches (optional for color and variety)
  • Apricot jam or honey (to glaze)
  • Lemon juice (to thin the glaze)
  • Fresh mint (optional)

Method
 

  1. Prep the pan. Lightly grease a 9-inch tart pan with a removable bottom. If you don’t have one, use a springform pan or a pie dish lined with a circle of parchment.
  2. Make the crust. In a bowl, mix 1 1/2 cups almond flour, 3/4 cup oats, 1/4 teaspoon salt, and 1/2 teaspoon cinnamon. Stir in 1/4 cup melted coconut oil (or butter) and 3 tablespoons honey or maple syrup until the mixture resembles damp sand.
  3. Press and bake. Press the crust firmly into the pan, pushing up the sides. Prick the base a few times with a fork. Bake at 350°F (175°C) for 12–15 minutes, until lightly golden. Cool completely.
  4. Optional: Bloom gelatin. If you want a firmer slice, sprinkle 1 teaspoon powdered gelatin over 2 tablespoons cold water. Let it sit 5 minutes to bloom. Warm gently in the microwave for 10–15 seconds until dissolved. Cool to lukewarm.
  5. Blend the filling. In a blender or food processor, blend 1 1/2 cups Greek yogurt, 1 cup cottage cheese, 1–2 scoops (20–40 g) protein powder, 2–3 tablespoons sweetener, 1 teaspoon vanilla, zest of 1 lemon, 1 tablespoon lemon juice, and a pinch of salt. Blend until silky smooth. Taste and adjust sweetness or lemon.
  6. Add gelatin (if using). With the blender running on low, stream in the lukewarm gelatin. Blend briefly to combine.
  7. Fill the shell. Pour the filling into the cooled crust and smooth the top. Chill for 2–3 hours, or until set and sliceable.
  8. Prep the fruit. Slice berries and other fruit right before topping. Pat them dry so they don’t weep onto the filling.
  9. Glaze. Warm 2 tablespoons apricot jam with 1 teaspoon lemon juice until fluid, then strain if you want a smooth glaze. Brush a thin layer onto the fruit after arranging it on the tart.
  10. Serve. Slice with a sharp knife. Wipe the blade between cuts for clean edges. Garnish with torn mint if you like.