Myofusion 2-ingredient Grandmother’s Tart


This is a traditional Italian dessert – more precisely from the region Tuscan. The original, high-calories recipes is a combination of rich short pastry, custard and toasted almonds, all dusted with confectioner’s sugar. I pushed the envelope in my Fitness Cooking Laboratory and not only I healthyfied it but I got the same delicious result with only 2 ingredients (OK, 3 if you count in the water!). After all, even everyone’s Italian grandma makes this recipes slightly different!

Myofusion 2-ingredient Grandmother’s Tart
For the “pastry”
  1. 1 scoop Myofusion vanilla flavor
  2. 2-3 Tbsp water
For the “custard filling”
  1. 1 scoop Myofusion vanilla flavor
  2. 6-8 fl oz water
For the topping
  1. 1 oz almonds or pine nuts or both
  2. 1/3 tbs Myofusion vanilla flavor
  1. To make the “pastry” for the base[1], mix the Myofusion scoop with 2-3 Tbsp of water. Start with 1 Tbsp and increase but try to get a thick mixture you can “knead” and press.
  2. Press the mixture in a silicone mold and cook: 1) you can bake it for 5-10 minutes in a 350° F over – check it often! 2) you can nuke it in the microwave oven for maybe 60-90 seconds – check it often and proceed in small addition of cooking seconds; 3) you can cook it on a antisticking pan like you do for pancakes.
  3. Let cool and put in the fridge for 10-15 minutes.
  4. Make a sludge with the second Myofusion scoop and 6-8 fl oz water. It must be a bit less thick than the first sludge – namely, the texture of a custard.
  5. When the pastry has rested in the refrigerator, assemble the tart: pour on the “custard” sludge. Sprinkle with almonds/pine nuts. Dust with the 1/3 tbs Myofusion.[2]
  1. You can also use my Myofusion short pastry recipe. It is in the Myofusion Series and it has some more ingredient added.
  2. It could be helpful to use a strainer not because of clumps but just to dust it in a nice manner if you are not very skillful. In fact the good thing is, Myofusion never clumps.
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