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Light, lactose-free mini tarts made with oat flour, banana, and whey protein, then filled with delicious light strawberry jam. They are ideal for a nutritious breakfast or snack, without eggs and without added sugar in the filling.
Place the oat flour, whey protein, banana purée, plant-based beverage, and extra-virgin olive oil in a bowl.
Knead the ingredients until obtaining a smooth, shapeable mixture, then divide it into four equal portions.
Place each portion in a mini tart mold and press it down to form an even base with raised edges.
Fill each base with the light strawberry jam, spreading it without completely reaching the edge.
Bake the mini tarts in a preheated oven at 175°C for 15–18 minutes, until the edges are slightly golden.
Let the mini tarts cool completely before removing them from the molds and serving.
Four mini tart molds
Store in the refrigerator in an airtight container for 2 days. Leave at room temperature for a few minutes before serving.
The recipe is lactose-free and egg-free. To keep the mixture lactose-free, use a plant-based beverage and certified lactose-free whey protein. Baking time may vary depending on the size of the molds
Italia
