American · Dessert
Southern Pecan Tart
A reworked Southern pecan tart that keeps the toasted pecan and maple-caramel character of the original but rebuilds the custard filling around whey protein isolate and blended cottage cheese instead of corn syrup and butter, for a genuinely high-protein individual tart.
$2
20 minsPrep
22 minsCook
72 minsTotal
MediumLevel
Nutrition per serving
365Calories
20.1gProtein
26.4gFat
15.4gCarbs
9gSugar
3.8gFiber
358mgSodium
86mgChol
4.6gSat Fat
312mgPotassium
148mgCalcium
1.6mgIron
0.3mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Tawny Port
local
Sweet Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat oven to 170C / 340F. Lightly grease 2 x 8cm individual tart tins.
2
Blender-blitz the almond flour, melted butter and egg white into a sticky paste; press evenly into the base and up the sides of the two tins, then chill 10 minutes while you make the filling.
3
Blend the cottage cheese until completely smooth, then whisk it with the whole egg, whey protein isolate, maple syrup, vanilla extract, salt and cinnamon until no lumps remain.
4
Fold the chopped pecans through the filling, saving a few halves back to press onto the tops.
5
Divide the filling between the two chilled tart shells, arrange the reserved pecan halves on top, and bake for 20-22 minutes until just set with a slight wobble in the centre.
6
Cool the tarts in their tins on a wire rack for 10 minutes, then transfer to the fridge to firm up for 20 minutes before unmoulding and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g ground almond flour
- 7/87/8 egg whites (30g)
- 0.3 oz8g melted butter
- 1.1 oz30g chopped pecan
- 7/87/8 eggs, beaten (40g)
- 0.7 oz20g whey protein isolate
- 0.8 oz22g maple syrup
- 0.9 oz25g blended smooth cottage cheese lowfat
- 0.1 oz3g vanilla extract
- 0 oz1g salt
- 0 oz1g cinnamon ground
