Collagen Fruit Tart with Lemon Curd

Looking for a special celebration dessert that leans a bit more towards the healthy side of the scales? This recipe incorporates zesty lemon sweetness, fresh fruit, natural flavours and protein rich collagen powder. 

 

6 servings

 

Ingredients

 

For tart crust

• 2 cups oats (for a gluten-free option replace with almond meal)
• 2 tablespoons Nutraviva Collagen Hydrolysate
• 1/2 cup coconut oil
• 1/4 cup maple syrup
• 1 tablespoon arrowroot starch
• 1-4 tablespoons cold water, as needed

 

For lemon curd

• 4 egg yolks
• 3/4 cup natural sweetener, eg Stevia (reduce amount for less sweetness)
• 1/4 cup unsalted butter
• 2 lemons, zested & juiced

 

For fruit topping

• 1/4-1/2 cup fresh blueberries
• 1/4-1/2 cup fresh raspberries, quartered

 

 

Directions

1. Add the oats to a food processor & pulse a few times to coarsely grind the oats.
2. Add the Nutraviva Collagen Hydrolysate, coconut oil, maple syrup & arrowroot starch to the food processor. Pulse until the dough comes together. If the mixture is too dry & crumbly, add cold water one tablespoon at a time until the dough forms.
3. Grease 6 mini tart molds with coconut oil. Silicone molds are a great option. Divide the tart dough evenly amongst the molds, pressing the dough into an even layer. Alternatively, press the dough into a pie tin. Place molds in the refrigerator for 30 minutes.
4. Preheat the oven to 190 degrees.
5. After the dough has chilled for 30 minutes, place in the preheated oven & bake for 10-15 minutes, until the crust turns golden brown. Remove from the oven & set aside to cool immediately.
6. While the crust is cooling, prepare the lemon curd filling by combining the egg yolks, sugar, lemon juice & zest in saucepan. Whisk well to combine. Heat the mixture over medium heat for 5-7 minutes, stirring constantly with a wooden spoon, until mixture turns cloudy & starts to thicken. At this stage, you should be able to draw a line on the back of the wooden spoon with your finger & have it hold for at least 4-5 seconds.
7. Remove the mixture from the heat & mix in the butter until well combined. Pour the mixture through a strainer to remove the zest. Press out any excess mixture through the strainer. Transfer the mixture to a bowl & cover with plastic wrap, pressing the plastic wrap against the lemon curd to prevent a film from developing. Refrigerate for 30 minutes.
8. To assemble the fruit tarts, divide the lemon curd evenly between the crusts. Smooth out the mixture with a spoon. Then divide the fresh berries equally between the tarts, placing on top. Serve immediately or refrigerate overnight & serve chilled.

Enjoy your tasty & zesty collagen treat!