These Protein Tarts are a simple, satisfying treat that packs a serious protein punch without tasting like a health food. I balance an almond-based crust with a creamy yogurt-and-protein filling so each tart feels indulgent but also keeps you full. If you like richer dessert tarts, take a look at how flavor contrasts are handled in Chocolate Salted Caramel Tarts for inspiration.
Why Make This Recipe
- High-protein: each tart combines Greek yogurt, eggs, and protein powder for a filling 12–20 g protein per serving depending on your powder.
- Versatile: serve it for breakfast, post-workout fuel, or a portable dessert.
- Quick to assemble: crust presses into pans and the filling takes just 5 minutes to mix.
- Balanced flavor: a mildly sweet filling pairs well with fresh fruit or a chocolate drizzle.
- Personal note: I love this recipe because it lets me satisfy a sweet craving while actually supporting muscle recovery after an evening gym session. For a different protein-meal idea on busy days, try pairing with a creamy protein-packed pasta bowl.
Recipe Overview
Prep time: 20 minutes (plus 10–15 minutes blind bake)
Cook time: 25–30 minutes
Total time: 55–65 minutes (including cooling)
Servings: 6 tartlets (4-inch) or 12 mini tarts
Difficulty: Easy–Medium
Method: Press almond flour crust into tart pans, blind-bake crusts, whisk protein-yogurt filling, fill shells and bake until just set at 325°F (160°C).
My Experience Making This Recipe
I tested this recipe across three oven types (standard, convection, and gas) and adjusted bake times so the filling sets without cracking. I learned that blind-baking the almond crust for a few minutes prevents sogginess and keeps the bottom pleasantly firm. A small tweak—adding 1 tablespoon cornstarch—made the filling silkier and more stable.
How to Make Protein Tarts
Start by combining the crust ingredients: almond flour, 2 tablespoons coconut flour, 2 tablespoons honey, 1 large egg, 2 tablespoons melted butter (or coconut oil), and a pinch of salt. Press the dough into six 4-inch tart pans (lightly greased) and blind-bake at 350°F (175°C) for 10–12 minutes until lightly golden. Cool slightly while you whisk the filling: 1 cup (240 g) plain Greek yogurt, 1 scoop (30 g) vanilla protein powder, 2 large eggs, 2 tablespoons maple syrup, 1/2 teaspoon vanilla extract, 1 tablespoon cornstarch, and 2–3 tablespoons milk to loosen. Pour into prepared crusts and bake at 325°F (160°C) for 22–28 minutes until the centers are just set (a slight jiggle is perfect). Cool on a rack, then chill 1–2 hours before serving for best texture. If you want a chocolate option, the technique is similar to the approach used in chocolate truffle tarts—swap in chocolate protein powder and 1 tablespoon Dutch-process cocoa.
Expert Tips for Success
- Use room-temperature eggs and yogurt so the filling emulsifies smoothly and bakes evenly.
- Press crust evenly to about 1/8–1/4 inch thick; thin spots bake too quickly and can burn. A small offset spatula or the bottom of a measuring cup helps create uniform thickness.
- Blind-bake with pie weights (or dried beans) for 10–12 minutes, then remove weights and bake 2 more minutes so the crust surface firms up.
- Check doneness at lower temperature: baking at 325°F (160°C) reduces cracking and keeps the filling creamy. An oven thermometer helps—ovens can run 15–30°F off.
- If your protein powder is sweetened or flavored strongly, reduce the maple syrup by 1 tablespoon to avoid over-sweetness.
How to Serve Protein Tarts
- Top with fresh berries and a sprinkle of chopped toasted almonds for color and crunch.
- Drizzle 1 teaspoon melted dark chocolate or nut butter per tart for a decadent finish.
- Serve chilled for breakfast or slightly warmed (300°F/150°C for 6–8 minutes) for dessert.
- Bring them to brunch or pack them for post-workout snacks; they travel well in a shallow container with parchment between layers.
Storage and Reheating Guide
Refrigerator: Store in an airtight container for up to 4 days; place parchment between layers to protect toppings.
Freezing: Individually wrap chilled tarts in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
Reheating: For refrigerated tarts, reheat on a baking sheet at 300°F (150°C) for 6–8 minutes to take the chill off without overcooking. For frozen tarts, thaw completely and warm the same way. Do not microwave large frozen tarts from solid—microwaving can cause the filling to become rubbery.
Recipe Variations
- Gluten-free (default): Use almond flour crust as written—no changes needed.
- Dairy-free: Replace Greek yogurt with full-fat coconut yogurt, swap butter for coconut oil, and use plant-based protein powder. Reduce baking time slightly because coconut yogurt can brown faster.
- Chocolate protein tart: Substitute 1 scoop chocolate protein powder and add 1 tablespoon cocoa powder; reduce sweetener if powder is sweetened.
- Savory protein tarts: Omit protein powder and sweeteners; use 1 cup ricotta or cottage cheese blended with 2 eggs, chopped spinach, and 1/4 cup grated Parmesan. Blind-bake crust, fill, and bake at 350°F (175°C) for 20–22 minutes.
Nutritional Highlights
- Protein-forward: combining Greek yogurt, eggs, and protein powder delivers a strong protein boost—good for satiety and muscle recovery.
- Healthy fats and fiber: almond flour crust provides monounsaturated fats and low carbs compared with traditional pastry.
- Allergens: contains tree nuts (almond), eggs, and dairy (Greek yogurt, butter) unless you make the dairy-free swap; contains whey if you use whey protein. Adjust for allergies accordingly and note portion control—one tart is a reasonable single serving for most diets.
Troubleshooting Common Issues
- Crust too crumbly or collapsing: add 1 extra tablespoon melted butter or an additional egg yolk to bind, press firmly, and chill 15 minutes before blind-baking.
- Filling cracked or dry: you likely overbaked. Reduce oven temp by 10–15°F and check at 20 minutes; remove when center still has a slight jiggle.
- Soggy bottom crust: blind-bake longer (2–4 more minutes) and brush the baked shell with a beaten egg white, then return to the oven for 1–2 minutes to seal.
Frequently Asked Questions
Q: Can I use plain whey vs. plant protein powder?
A: Yes. Whey usually yields a creamier texture and more neutral flavor; plant proteins (pea, soy) can be slightly grainy or have stronger flavors. Use an extra tablespoon of milk if plant powder dries the filling. Taste the raw mix and adjust sweetener before baking.
Q: Can I make these ahead for a party?
A: Absolutely—make the tarts a day ahead, chill them, and add fresh toppings just before serving. For bulk prep, freeze them fully assembled and thaw the night before to keep texture and flavor intact.
Q: Will the filling set without eggs?
A: Eggs provide structure and stability. For an egg-free version, add 2 teaspoons agar powder dissolved in 1/4 cup hot water or 2 tablespoons cornstarch plus a longer chill time; note texture will differ somewhat.
Q: My filling is too runny after baking—what happened?
A: That indicates underbaking or too much liquid from yogurt/protein powder ratio. Next time reduce milk by 1 tablespoon, ensure yogurt is thick (Greek, not regular), and bake until center has a slight jiggle but not liquid.
Conclusion
If you want ready-made options that align with the protein-tart idea for grab-and-go mornings, check out this curated selection of protein pastries in the Protein Pastries collection for convenient alternatives or inspiration.
Print
Protein Tarts
- Total Time: 60 minutes
- Yield: 6 tartlets 1x
- Diet: High-Protein
Description
These Protein Tarts are a simple, satisfying treat that packs a serious protein punch without tasting like health food, perfect for a balanced breakfast or a portable dessert.
Ingredients
- 1 1/2 cups almond flour
- 2 tablespoons coconut flour
- 2 tablespoons honey
- 1 large egg
- 2 tablespoons melted butter (or coconut oil)
- Pinch of salt
- 1 cup (240 g) plain Greek yogurt
- 1 scoop (30 g) vanilla protein powder
- 2 large eggs
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 2–3 tablespoons milk
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the crust ingredients: almond flour, coconut flour, honey, 1 large egg, melted butter, and salt.
- Press the dough into six 4-inch tart pans and blind-bake for 10-12 minutes until lightly golden.
- Cool the crusts slightly while whisking the filling: mix Greek yogurt, protein powder, 2 eggs, maple syrup, vanilla extract, cornstarch, and milk until smooth.
- Pour the filling into the prepared crusts and bake at 325°F (160°C) for 22-28 minutes until the centers are just set.
- Cool on a rack, then chill for 1-2 hours before serving.
Notes
Top with fresh berries and a drizzle of melted dark chocolate for a delicious finish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tartlet
- Calories: 200
- Sugar: 8g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg