Protein Peach Tart
60 Minutes • About 8 slices
What you need
- For the crust:
- 2 cups Vava Vanilla Dilettoso Mix
- 1 large egg
- 5 tbsp unsalted butter, melted and cooled
- 2–3 tbsp whole milk
- For the filling:
- 1 cup whole-milk ricotta
- 1 large egg
- 1 tsp vanilla extract
- Zest of ½ lemon
- For the topping:
- 3–4 ripe but firm peaches, thinly sliced
- 1 tbsp unsalted butter, melted
- 1 tsp fresh lemon juice
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How to do it
- PREHEAT the oven to 350°F and lightly grease a 9 inch tart pan.
- COMBINE the Dilettoso Vava Vanilla Protein Baking Mix, egg, and melted butter. ADD the milk one tablespoon at a time until a soft, workable dough forms.
- PRESS the dough evenly into the bottom and sides of the tart pan.
- PRICK the base lightly with a fork and PRE BAKE for 8 to 10 minutes.
- WHISK the ricotta, egg, vanilla, and lemon zest until smooth. SPREAD evenly over the partially baked crust.
- TOSS the peach slices lightly with lemon juice. ARRANGE them over the filling in overlapping circles, working from the outside toward the center. BRUSH lightly with melted butter.
- BAKE for another 30 to 35 minutes, until the crust is golden, the filling is set, and the peaches are tender.
- COOL for at least 15 minutes before removing from the pan and slicing.
Did you make it?
Tag @DilettosoFoods with #MadeWithDilettoso
Did you know?
Peaches, or pesche, are a quintessential Italian summer fruit. Fresh seasonal fruit is often celebrated simply in a crostata, where a pastry base lets the natural sweetness and color of the fruit take center stage.
