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Hibiscus Collagen Tart
Anne Newgent

Hibiscus Collagen Tart

Embrace a vibrant burst of flavor and a powerful nutritional boost with this exquisite Hibiscus Collagen Tart. A silky, tangy filling infused with floral notes of hibiscus, nestled in a protein-rich crust, designed to fuel your body, preserve lean muscle, and keep you energized.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 1 cup almond flour
  • ½ cup protein powder
  • ¼ cup erythritol or monk fruit sweetener
  • ½ teaspoon sea salt
  • ¼ cup unsalted butter or coconut oil
  • 2-3 tablespoons ice-cold water
  • 1 ½ cups unsweetened almond milk
  • ½ cup dried hibiscus flowers
  • ½ cup bovine collagen peptides
  • ½ cup powdered erythritol or monk fruit sweetener
  • 2 tablespoons cornstarch or arrowroot powder
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • Optional: Natural pink food coloring

Method
 

  1. In a food processor, combine almond flour, protein powder, erythritol, and sea salt. Pulse until well combined.
  2. Add cold butter cubes and pulse until the mixture resembles coarse crumbs. Gradually add ice-cold water until the dough just comes together.
  3. Chill the dough in plastic wrap for at least 30 minutes.
  4. Preheat oven to 350°F (175°C). Roll out chilled dough and transfer to the tart pan. Blind bake for 15 minutes.
  5. Prepare hibiscus milk by simmering almond milk and hibiscus flowers for 15-20 minutes then strain.
  6. Whisk together powdered erythritol and cornstarch. Slowly whisk into the hibiscus milk and cook until thickened.
  7. Remove from heat, whisk in collagen, lemon juice, vanilla, and sea salt.
  8. Pour filling into cooled crust and refrigerate for at least 4-6 hours until set.
  9. Garnish with berries and mint before serving.

Notes

Store covered in the refrigerator for up to 5 days. Freezes well for up to 1 month.