Blueberry Tart with Walnut Crust

09 Jul Blueberry Tart with Walnut Crust

These fresh blueberry tarts have a deliciously textured homemade crust and are packed full of fresh blueberry filling and a splash of maple syrup.

 Serving Size: 4 glasses  |  Prep Time: 10 minutes | Cook Time: 5 minutes

What You Need:

Crust

• 1/2 cup walnuts , lightly toasted
• 1 cup graham cracker crumbs , preferably whole-wheat
• 1 large egg white
• 1 tablespoon butter, melted
• 1 tablespoon peanut or canola oil
• Pinch of salt

Filling

• 8 ounces reduced-fat cream cheese, softened
• 1/4 cup reduced-fat sour cream
• 1/4 cup plus 2 tablespoons pure maple syrup, divided
• 2 cup fresh blueberries

How To Do It:

1. To prepare crust: Preheat oven to 325°F.
2. Coarsely chop walnuts in a food processor. Add graham cracker crumbs and process until the mixture looks like fine crumbs.
3. Whisk egg white in a medium bowl until frothy. Add the crumb mixture, butter, oil and salt; toss to combine.
4. Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch removable-bottom tart pan. Set the pan on a baking sheet.
5. Bake until dry and slightly darker around the edges, about 8 minutes. Cool on a wire rack.
6. To prepare filling: Beat cream cheese, sour cream and 1/4 cup maple syrup in a medium bowl with an electric mixer on low speed until smooth.
7. When the crust is cool, spread the filling evenly into it, being careful not to break up the delicate crust.
8. Arrange blueberries on the filling, pressing lightly so they set in.
9. Drizzle the remaining 2 tablespoons maple syrup over the berries. Chill for at least 1 hour to firm up.

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