If you’re looking for a decadent, creamy dessert that feels like a cheat meal but fits perfectly into your fitness goals, this High-Protein Blueberry Custard Tart is a total game-changer. Traditional fruit tarts and cheesecakes are packed with heavy creams, butter, and flour-based crusts. This recipe completely reimagines the classic dessert by blending whole-food ingredients into a silky, protein-packed custard.
The secret shortcut? We use a low-calorie rice paper sheet soaked in an egg wash to line the baking dish, creating a delicate, built-in "pastry" crust. Filled with a rich blend of bananas, eggs, and cottage cheese, then topped with juicy fresh blueberries and sliced almonds, it bakes into a spectacular, sliceable tart that satisfies your sweet tooth effortlessly!
Prep time, Cook time, Servings
Prep time: 10 minutes
Cook time: 35-40 minutes (at 350°F / 180°C)
Yield: 1 whole sliceable tart (4-6 servings)
Ingredients
For the Low-Calorie "Pastry" Crust
3 round rice paper sheets
1 large egg (beaten, for the wrapper soak)
For the High-Protein Custard Filling
2 ripe bananas
2 large eggs
200g cottage cheese (the secret to the high-protein, creamy cheesecake texture)
2 tbsp cornstarch (helps bind and solidify the custard)
½ tsp baking powder
1 tsp pure vanilla extract
sweetener of choice
For the Toppings & Decoration
½ cup fresh blueberries
2 tbsp sliced almonds (arranged beautifully around the edges)
A light dusting of powdered sugar (after baking)
Step-by-Step Instructions
1. Line the Dish (The Rice Paper Hack)
Preheat your oven to 350°F (180°C). Whisk one egg in a wide, flat plate. Dip your rice paper sheets into the egg wash for 3–5 seconds until fully coated and pliable. Immediately press the wet sheets flat into the bottom of a lightly greased pie dish or tart pan, ensuring it covers the bottom and crawls up the sides to create your crust.
2. Blend the Custard Base
Combine the 2 ripe bananas mashed, 2 eggs, 200g of cottage cheese, 2 tablespoons of cornstarch, ½ teaspoon of baking powder, and the vanilla extract. mix until the mixture is completely uniform, velvety smooth, and no cottage cheese lumps remain.
3. Assemble the Tart
Carefully pour the creamy banana-custard batter directly over your rice paper crust in the baking dish. Smooth out the top with a spatula if needed.
4. Decorate the Top
Scatter your fresh blueberries evenly across the center of the batter. Next, take your sliced almonds and arrange them in a beautiful ring right along the inner border of the crust (just like in the video!).
5. Bake to Perfection
Place the dish in the preheated oven and bake for 35-40 minutes. You’ll know it’s ready when the center is fully set (no longer jiggling wildly) and the almond-crust edges turn a gorgeous golden-brown.
6. Chill, Dust, and Serve 🍽️
Let the tart cool completely at room temperature, then place it in the fridge for at least 1–2 hours to let the custard fully firm up for perfect slicing. Right before serving, give it a beautiful snowfall dusting of powdered sugar. Slice it up, showcase those stunning layers, and enjoy!