No-Bake Peach & Raspberry Tart
30 min
© foodspring
A simple no-bake peach and raspberry tart, made with a press-in crust of apricots, oats and coconut. The filling is a thick custard, flavoured with our raspberry whey protein which gives it a creamy, fruity flavour. The topping of fresh peaches & raspberries adds colour and texture, along with some chewy protein bites for a boost of protein.
Ingredients
RASPBERRY CUSTARD:
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275 mlsemi skimmed milk
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12 gcornflour
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1egg
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1egg yolk
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30 gWhey Protein Raspberry
CRUST:
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50 gdried apricots
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65 gporridge oats
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40 gunsweetened desiccated coconut
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1 tspchia seeds
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1 tbspwater
TOPPING:
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1peach, pitted, thinly sliced
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100 graspberries
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1 bag
Preparation
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1
Custard: Place the milk into a medium pot on the stove over a medium heat and warm until gently steaming.
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2
Mix yolk and cornstarch in a small bowl until smooth then whisk in the egg. Whilst whisking, slowly pour around half of the warmed milk mixture into the eggs. Pour this back into the pot and return to the stove. Stir over a medium heat until thickened.
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3
Let this mixture cool to room temperature then whisk in protein powder. If it looks lumpy, blitz it in a blender or with a hand blender until smooth.
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4
Crust: Cover the dried apricots with boiling water and leave to soak for 10 minutes then drain and add to a food processor. Blitz until broken down into small pieces. Add the oats, coconut and chia seeds and pulse again until broken down into a coarse mealy texture. Add the water and pulse again to make a dough.
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5
Crumble the mixture into a 6-inch cake or tart tin with a removable base. Press into an even layer over the base and up the sides of the tin.
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6
Fill and decorate: Pour in the cooled raspberry custard, decorated with the sliced peach, raspberries and protein bites. Serve now or chill until needed, up to 1 day.
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1Enjoy!
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