French · Dessert
Warm Apple Tart
A deconstructed, crustless take on French apple tart, where cinnamon-stewed apples sit beneath a warm, protein-boosted cottage cheese custard baked in place of pastry and frangipane.
$1
15 minsPrep
22 minsCook
42 minsTotal
MediumLevel
Nutrition per serving
190Calories
20.1gProtein
2.6gFat
27.7gCarbs
13.9gSugar
3.2gFiber
240mgSodium
54mgChol
1.1gSat Fat
209mgPotassium
129mgCalcium
0.6mgIron
0.4mcgVitamin B12
6.6mgVitamin C
0gPolyol
6gAllulose
0.5gAlcohol
Goes well with
Chamomile Tea with Honey
local
Cidre Brut (French Hard Cider)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Peel and thinly slice the apples, then toss with lemon juice, cinnamon and half the allulose.
2
Place the apples with the water in a small saucepan and simmer gently for 8-10 minutes, stirring occasionally, until softened and the liquid has reduced by about 15%.
3
While the apples cook, blend the low-fat cottage cheese until completely smooth, then whisk in the whey protein isolate, beaten egg, vanilla extract, remaining allulose and cornstarch until a thick, lump-free batter forms.
4
Divide the cooked apple mixture evenly between two ramekins, pressing it into an even layer to mimic a tart base.
5
Spoon the protein-cheese custard over the apple layer in each ramekin, smoothing the tops.
6
Set the ramekins in a wide pan with hot water reaching halfway up their sides and simmer gently, covered, for 12-15 minutes until the custard is just set with a slight wobble in the centre.
7
Remove carefully from the water bath and let rest for 5 minutes before serving warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g peeled, thinly sliced apple
- 1.1 oz30g water
- 0.1 oz2g cinnamon ground
- 0.3 oz8g lemon juice
- 0.4 oz12g allulose
- 3.2 oz90g blended smooth cottage cheese lowfat
- 1.1 oz30g stirred into cottage cheese base whey protein isolate
- 1/21/2 eggs, beaten, folded into cheese layer (25g)
- 0.1 oz3g vanilla extract
- 0.2 oz6g cornstarch
