Protein chocolate tart

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Robert Maurer

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Recipe Identity Card

  • 248 KCal Calories per serving
  • Easy difficulty
  • Doses for 8 people
  • Preparation 50 minutes
  • Average cost
  • Note 10 minutes to prepare the shortcrust pastry; 10 minutes for the chocolate cream; 30 minutes of cooking (+ the rest time of the pastry)

Recipe Category: Sweets and Desserts / Functional Recipes / Vegetarian Recipes / Light Diet Recipes / Protein Recipes / Chocolate Protein Tart


For the protein shortcrust pastry (about 450 g)

  • 60 g (1 medium) of eggs
  • 1 pinch of salt
  • 30 g of concentrated soy protein
  • 5 g of baking powder
  • 30 g of fructose
  • 100 g of spreadable cheese
  • 170 g of white flour type 00
  • 40 g (1 medium) of egg white

To decorate

  • About 20 g of hazelnuts

For the filling

  • 50 g of dark chocolate
  • 30 g of concentrated soy protein
  • 150 ml of milk
  • 4 g of hazelnuts
  • 50 g of sultanas

Materials Needed

  • Rolling pin
  • Pastry board
  • Pan with a diameter of 24 cm
  • Pots for the bain marie
  • Wooden ladles
  • Wheel or knife
  • Food cutting board


  1. Roll out the protein shortcrust pastry with a rolling pin, taking care to flour the top well.

To prepare the protein shortcrust pastry, mix 170 g of white flour, 30 g of concentrated soy protein, a pinch of salt, 5 g of baking powder and 30 g of fructose. At this point, add an egg white, a whole egg, a flavoring to taste and 100 g of low-fat cream cheese. Leave the pastry to rest in the refrigerator at least 3 hours before using it.

  1. Line a pan with a diameter of 24 cm with the shortcrust pastry, ending with a thick border: to improve the appearance of the shortcrust pastry, it is possible to make small incisions with a knife or a wheel on the edge of the shortcrust to the video).
  2. Cut the hazelnuts into coarse pieces with a knife or crescent. Soak the raisins in plenty of very hot water.
  3. Melt the dark chocolate (reduced to small pieces) with the milk in a saucepan for the bain-marie. Then add the concentrated soy proteins (or ultramicrofiltered whey proteins), the hazelnuts and the raisins well squeezed out of the soaking water. Those who wish can also add a little fructose to the chocolate sauce.
  4. Pour the chocolate protein sauce on the shortcrust pastry, directly inside the pan. Decorate with some hazelnuts and possibly with pieces of leftover shortcrust pastry.
  5. Bake at 180 ° C for about 20-30 minutes.

Alice's comment - PersonalCooker

Here it is, the beautiful (and good) protein tart proposed by Healthyroyale. This tart, which keeps well for a few days in the refrigerator tightly closed in an airtight container, is suitable for an afternoon snack or even for post-workout integration.

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Audio Video Protein chocolate tart
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