Rainbow Carrot Protein Ricotta Tart

A deliciously creamy, savory tart that’s high in protein and naturally gluten-free

If you’re looking for a beautifully vibrant, nutrient-packed dish that doubles as a stunning centerpiece, this Rainbow Carrot Protein Ricotta Tart is the perfect choice! With a creamy ricotta filling, a nutty, protein-rich crust, and sweet roasted rainbow carrots on top, this tart is as delicious as it is nutritious. Plus, it’s gluten-free, high in protein, and full of warm spices that make every bite feel extra special.

Whether you’re serving it for brunch, a light dinner, or a fancy appetizer, this tart is a guaranteed showstopper.

this Recipe

Why You’ll Love This Recipe

Key Benefits

• High-protein and gluten-free – Thanks to almond butter, rice protein powder, and ricotta, this tart is packed with protein while staying completely gluten-free
• Easy to make – Simple steps and minimal prep make this an accessible dish for any home cook
• Beautiful and vibrant – Rainbow carrots bring a gorgeous pop of color that makes this tart look as amazing as it tastes

Taste & Texture

• Creamy and smooth – The ricotta filling is light yet rich, with a slightly sweet and spiced flavor
• Nutty and slightly chewy – The almond butter-based crust is firm but has a pleasant chewiness
• Sweet and caramelized – Roasting the rainbow carrots enhances their natural sweetness while adding a slight crispness to their edges

Dietary Attributes

High-protein
Gluten-free
Naturally sweetened
Vegetarian

Ingredients & Substitutions

Carrot Topping

• 3 medium rainbow carrots
• 1 teaspoon extra virgin olive oil

Crust

• ¼ cup almond butter (60g)
• ¼ cup filtered water
• ¼ cup natural vanilla rice protein powder (28g)
• ¼ teaspoon pumpkin pie spice (or ⅛ teaspoon ground cinnamon and a dash each of ground nutmeg, ginger, and cloves)
• A pinch of sea salt

Filling

• 1 ½ cups part-skim ricotta
• 1 teaspoon alcohol-free vanilla extract
• ¼ teaspoon pumpkin pie spice (or ⅛ teaspoon ground cinnamon and a dash each of ground nutmeg, ginger, and cloves)
• A pinch of sea salt

Notes on Quality

For the best flavor, use fresh, organic rainbow carrots if possible. Their natural sweetness enhances the dish, and they provide a stunning array of colors. If you can’t find rainbow carrots, regular carrots work just fine. Choose part-skim ricotta for a balance between creaminess and lightness.

Possible Substitutions

• Rice protein powder – If you don’t have rice protein powder, you can use almond flour, but the texture will be softer
• Almond butter – Substitute with cashew butter for a slightly sweeter, more neutral taste
• Pumpkin pie spice – If you don’t have this blend, use cinnamon with a touch of nutmeg, ginger, and cloves

Step-by-Step Instructions

1. Preheat your oven to 425°F (218°C)
2. Prepare the carrots – Slice them into ½-inch rounds and toss them with olive oil. Spread them out on a foil-lined baking sheet and roast for about 20 minutes or until slightly browned
3. Make the crust – In a mixing bowl, combine almond butter and water. Stir in the rice protein powder, pumpkin pie spice, and sea salt. Mix well until a dough forms. If it’s too sticky, add a bit more rice protein powder
4. Press the crust mixture into two 6-inch tart pans, spreading it evenly
5. Lower the oven temperature to 325°F (163°C) once the carrots are done roasting
6. Bake the crusts for about 10 minutes, then remove them from the oven and let them cool slightly
7. Prepare the ricotta filling – In a separate bowl, mix ricotta, vanilla extract, pumpkin pie spice, and sea salt until smooth
8. Assemble the tarts – Fill the cooled crusts with the ricotta mixture and top with roasted carrots
9. Bake for another 12 minutes at 325°F (163°C) until the filling is just set
10. Let the tarts cool slightly before serving and enjoy

Expert Tips & Tricks

Best Practices

• Roast the carrots until slightly caramelized – This enhances their natural sweetness and adds depth to the flavor
• Let the crust cool slightly before adding the ricotta filling – This prevents the filling from becoming too runny
• Use a sharp knife to slice the tarts – The crust is slightly chewy, so a sharp knife ensures clean slices

Common Mistakes

• Overbaking the ricotta filling – It should be set but still slightly soft in the center. Overbaking can make it dry
• Skipping the pre-roast for carrots – This step brings out their sweetness and prevents them from being too firm in the final dish

Time-Saving Tips

• Pre-roast the carrots a day in advance and store them in an airtight container in the fridge
• Make the crust ahead of time and store it unbaked in the tart pans for easy assembly

Serving Suggestions

Pairings

• Serve alongside a light green salad with a lemon vinaigrette for a fresh contrast
• Pair with a bowl of Sheet Pan Gnocchi for an easy and comforting dinner. Try this recipe

Presentation Ideas

• Garnish with a sprinkle of fresh thyme or rosemary for an elegant touch
• Drizzle with a bit of honey or balsamic glaze to enhance the flavors

Beverage Pairings

• A light white wine like Sauvignon Blanc complements the creamy ricotta beautifully
• Try a spiced herbal tea if you’re looking for a cozy, non-alcoholic option

Storage & Reheating

Leftover Storage

• Store in an airtight container in the fridge for up to 3 days
• For longer storage, freeze the tarts in a freezer-safe container for up to 2 months

Reheating Methods

• Oven – Warm at 300°F (150°C) for about 10 minutes for the best texture
• Microwave – Heat in 15-second intervals, but this may slightly soften the crust

Frequently Asked Questions

Substitutions & Adjustments

Can I make this dairy-free? Yes! Substitute ricotta with blended silken tofu or cashew cream for a dairy-free version

What can I use instead of rice protein powder? Almond flour or oat flour works, but the texture will be softer

Troubleshooting

Why is my crust too sticky? Add a little more rice protein powder until it holds together but doesn’t stick to your fingers

Why is my tart falling apart? Be sure to let it cool slightly before slicing. This helps it firm up

Variations & Customizations

Dietary Adaptations

To make it vegan, swap ricotta for blended silken tofu and replace the honey drizzle with maple syrup

Flavor Twists

• Add roasted garlic to the ricotta filling for extra depth
• Top with toasted pecans or walnuts for crunch

Seasonal/Holiday Versions

For a holiday twist, use roasted butternut squash instead of carrots

Conclusion

This Rainbow Carrot Protein Ricotta Tart is the perfect mix of beauty, flavor, and nutrition. Whether you’re making it for a fancy brunch or a quick weeknight dinner, it’s a guaranteed hit. Try pairing it with a Creamy Chicken Marsala for a delicious meal. Get the recipe here

For more inspiration, check out my Pinterest boards here and follow along for more delicious recipes

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