High-Protein Low-Calorie Custard Tart

Base

• 30g Bulk Nutrients protein of your choice in Vanilla
• 125g oats
• 45ml sugar-free maple syrup
• 20g coconut oil

Filling

• 60g Bulk Nutrients HCP in Vanilla 
• 450ml unsweetened almond milk 
• 60g custard powder
• 30g sweetener 
• 10g gelatine powder
• 1tsp vanilla
• 1/2tsp each of cinnamon & nutmeg

Note

• HCP works best for the filling as it dissolves well and is heat-stable. You can try with other types of vanilla protein, but you might need to work harder to get lumps out!

1. Step 1: Food process the base ingredients until combined, then press into a round springform pie or cake tin.
2. Step 2: Put the gelatine into a small bowl and add just enough cold water to cover. Stir with a fork to dissolve, then microwave for around 20 seconds to melt. Allow to cool slightly.
3. Step 3: Put the filling ingredients and melted gelatine into a medium saucepan. Whisk together until combined, then continue to whisk over medium heat until thick, smooth and glossy.
4. Step 4: Pour the filling into the pie tin and refrigerate for a few hours until set. Sprinkle with extra cinnamon and nutmeg and cut into 8 to serve.