If you’re looking for a dessert that feels elegant, tastes incredibly refreshing, and still hits your protein goals, look no further. This High-Protein Kiwi Tart-Cake features a shatteringly crispy, golden phyllo crust filled with a rich, smooth vanilla protein custard, all topped with a vibrant layer of fresh, juicy kiwi slices.
By using just 4 sheets of phyllo dough and a tiny touch of butter, we keep the crust light and airy, while the blended cottage cheese custard packs a serious protein punch. It’s crispy, creamy, tangy, and absolutely perfect for summer!
Prep time, Cook time, Servings
Prep time: 15 minutes
Cook time: 20–25 minutes
Yield: 6–8 slices
Ingredients
The Crispy Phyllo Crust
4 sheets of phyllo dough
1 tbsp butter, melted (just a light brush between layers)
The Creamy Protein Custard
1 cup cottage cheese * 3 eggs * 3 tbsp cornstarch (gives it that perfect custard set)
1 tbsp honey (or your sweetener of choice)
1 tsp vanilla extract
½ tsp baking powder
The Fresh Topping
3 to 4 fresh kiwis, peeled and sliced into rounds
Optional: A light dusting of powdered sugar or extra drizzle of honey to finish
Step-by-Step Instructions
1. Build the Crispy Crust
Preheat your oven to 375°F (190°C). Lightly grease a round pie or tart dish. Lay down your first sheet of phyllo dough, letting the excess hang over the edges, and lightly brush it with a tiny bit of the melted butter. Layer the remaining 3 phyllo sheets on top, rotating each sheet slightly to cover all sides of the dish, adding just a touch of butter between each layer.
2. Blend the Custard Base
In a blender, combine the cottage cheese, 3 eggs, 3 tablespoons of cornstarch, honey, vanilla extract, and baking powder. Blend on high until the mixture is completely silky smooth and free of any cottage cheese lumps.
3. Pour and Shape
Pour the smooth custard mixture directly into your prepared phyllo crust. Take the overhanging edges of the phyllo dough and gently fold, roll, or crinkle them inward to create a beautiful, rustic bordered edge around the liquid filling.
4. Bake to Golden Perfection
Bake at 375°F (190°C) for 20 to 25 minutes, or until the phyllo crust is a deep golden brown and the custard center is fully set with a slight, beautiful caramelization on top.
5. Cool and Style
Let the tart cool completely. This step is super important to ensure the custard sets up firmly for perfect slicing! Once cooled, beautifully arrange your fresh kiwi slices in an overlapping circular pattern starting from the outside and working your way into the center.
6. Slice and Enjoy!
Cut into generous slices, serve fresh, and enjoy that macro-friendly goodness!