his is a complicated, sticky, messy recipe that is 1,000% worth it. Godspeed pop-tartiers.
PREPARATION TIME:
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients:
For the tart
- 3/4 cup Almond Flour
- 1/2 scoop Vanilla Protein Powder
- 1 tsp Psyllium Husk Fiber
- 3 tbsp Butter, melted
- 1 Egg, beaten
The Fillins
- 4-5 Strawberries, cleaned and diced
- 2 tsp Ground Flax Seeds or Chia Seeds
- 1 tbsp Granulated No Calorie Sweetener
- 1/2 tsp Vanilla
The Icing
- 2 tbsp Swerve Confectioners Sweetener (or powdered sugar)
- 2 tsp Non Dairy Milk
- Crushed Dehydrated Strawberries (optional)
Hands Free Mode:
Prevent screen from sleeping
Instructions:
- Heat oven to 350 degrees and line a baking sheet with parchment.
- Combine the dry ingredients for the dough and sift or stir with a whisk to ensure the mixture is uniform.
- Add the melted butter and mix, followed by the beaten egg.
- Rub some of the confectioner’s sugar on a rolling pin and on the surface you will be rolling the tarts on. Roll out the dough very gently until you have a 1/4 inch thick disk. I did half with the pin and the rest with my fingers.
- Place dough in the freezer while you make the filling.
- Combine the filling ingredients and mash with a fork. You can puree this as well.
- Once the dough is cool, slice four similar size rectangles from 3/4 of the dough.
- Using the discarded edges, form four similar sized rectangles that are thinner for the top of the tart. *These can be oddly shaped and imperfect because they will be covered with icing.
- Spoon filling onto the four base layers of dough. Place the other four, less perfect sheets of dough on top and smooth over. Trim any edges necessary.
- Bake for 15-20 minutes or until brown.
- Ice with the Confectioners sugar/non diary milk mixture. Top with crushed dehydrated berries.
Notes:
1 Kellogg Pop-Tart (50 g)
Calories 180
Total Fat 2.5 g
Total Carbohydrate 38 g
Dietary Fiber 3 g
Sugars 15 g
Protein 2 g
