Healthy Protein Fruit Cake

This healthy and delicious fruit tart is made with a buttery shortcrust crust, vanilla custard, and fresh fruit decoration.

for 10 persons

For the dough:

• 1/2 cup unsalted butter (at room temperature)
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1/4 cup all-purpose flour, placed in a measuring cup and leveled
• 1 egg yolk
• Spray with flour for baking

For the cream:

• 60 g Metapure Zero carb protein - Vanilla
• 200 ml heavy cream
• 300 g fresh fromage
• 2 teaspoons vanilla
• About 4 cups fresh mixed berries of your choice, plus other fruit such as sliced ​​kiwi, mango or pear, ...

Preparation

Step 1: In a mixer fitted with the whisk attachment, beat the butter, sugar, and salt on medium speed until light and creamy, about 2 minutes.

Step 2: Rub the sides and bottom of the bowl with a rubber spatula.

Step 3: Add the flour and beat on low speed for about 30 seconds, until the flour is incorporated. The mixture will look like wet, lumpy sand. Add the egg yolk and beat on low speed for about 30 seconds, until the egg yolk is evenly incorporated and the dough is lumpy.

Step 4: Using your hand, lightly knead the dough into a ball in the bowl. Remove the dough from the bowl and flatten into a 15cm disc, wrap tightly in clingfilm, and chill in the refrigerator for about 30 minutes. (The dough can be wrapped tightly in clingfilm and stored in the fridge for up to 5 days or in the freezer for up to 3 months.

Step 5: Line your baking tin with butter and place the chilled dough in it.

Step 6: Cut off pieces of dough and press them against the sides of the tin to just under 1cm thick, leaving them to hang over the edge (you will trim the top later).

Step 7: Using the heel of your hand, press the remaining dough evenly into the base of the tin (it will look messy and you may think you don’t have enough dough at first, but trust me, there is plenty). Make sure there are no gaps in the dough and press it in around the corners where the base and sides meet to prevent the edges from becoming too thick. Using a knife, trim the top edge of the dough so that it is level with the edge of the tin.

Step 8: Cover with clingfilm and place in the freezer for at least 30 minutes to chill.

Step 9: Preheat the oven to 180°C and Place a baking rack in the center.

Step 10: Assemble the cake: Remove the cake ring and place the cake base on a serving plate.

Step 11: Beat the whipped cream ingredients until smooth and spread evenly over the cake base using a spatula.

Step 12: Dot a generous amount of fruit onto the custard in the desired pattern.

Step 13: Enjoy!