Protein Desserts

Matcha Tea & Yuzu Tart | Healthy Dessert

 


You make my tart melt!

 

Check out this delicious, citrus tart! Packed with vitamin C, this tangy dessert is great for fighting off those winter bugs! Follow this recipe and impress your friends and family, that’s if there is any left to share!


Ingredients


For The Base:

 

65g Myprotein Organic Coconut Sugar

20g Ground Almond

1 scoop (25g) Myprotein Impact Whey Matcha Flavour

150g Myprotein Organic Buckwheat Flour

65g Unsalted Butter Or Coconut Oil

1 Large Egg

For The Yuzu Tart Filling:

 

200ml Yuzu Juice

Grated Zest Of 2 Limes

100g Myprotein Organic Coconut Sugar

1 tbsp Cornflour

4 Large Eggs

50g Myprotein Coconpure Coconut Oil

1 scoop (25g) Myprotein Impact Whey Matcha Flavour

 


Method


#1 Combine the flour, ground almond and sugar in a large mixing bowl

#2 Add the butter and work it with your hands to make a crumbly mixture

#3 Break in the egg and work the mixture with your hands until it resembles a dough texture

#4 Roll the dough into a ball and flatten it a little to make a disk, then place it in the fridge for 30 minutes

#5 Whilst the base is in the fridge, make your tart filling. Whisk all the tart filling ingredients in a mixing bowl except the lime zest until completely combined, then sieve the mixture into another bowl and add the lime zest. Set aside for a moment.

#6 Back to the base: After the 30 minutes is up, roll out the dough to thickness of a £1 coin, then place it into an 8” x 2” tart tin, poke fork holes in bottom, then pop it back into the fridge for another 30 minutes

#7 When the 30 minutes is nearly up, preheat the oven to 160˚C or for fan-assisted to 140˚C

#8 When your base is ready to come out, chop off the edges that hang over the tart tin, then place some greaseproof paper over the tart and fill it with something weighty and dry like baking beans (or rice/dried peas/lentils)

#9 Place the base into the oven for 10 minutes with the beans then a further 20 without

#10 Remove the base from the oven, then pour in your tart mixture and bake for another 30 minutes until set, allow to cool and enjoy!


MACROS FOR TART

Calories: 352         Protein: 6 g          Fat: 17 g          Carbs: 41 g               


 

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Jennifer Blow

Jennifer Blow

Editor & Qualified Nutritionist

Jennifer Blow is our editor and UKVRN Registered Associate Nutritionist – the UK’s register of competent and qualified nutrition professionals. She has a Bachelor’s of Science in Nutritional Science and a Master’s of Science by Research in Nutrition, and now specialises in the use of sports supplements for health and fitness, underpinned by evidence-based research. Jennifer has been quoted or mentioned as a nutritionist in major online publications including Vogue, Elle, and Grazia, for her expertise in nutritional science for exercise and healthy living. Her experience spans from working with the NHS on dietary intervention trials, to specific scientific research into omega-3 fatty acid supplementation and also the effect of fast foods on health, which she has presented at the annual Nutrition Society Conference. Jennifer is involved in many continuing professional development events to ensure her practise remains at the highest level. Find out more about Jennifer’s experience here: https://uk.linkedin.com/in/jennifer-blow. In her spare time, Jennifer loves hill walking and cycling, and in her posts you’ll see that she loves proving healthy eating doesn’t mean a lifetime of hunger.


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