Blueberry-Walnut Tart

By kjs1010

Ingredients

• Crust:
• 1/2 cup walnuts, lightly toasted
• 1 cup graham cracker crumbs
• 1 large egg white
• 1 Tbs butter, melted
• 1 Tbs canola oil
• pinch of salt
• Filling:
• 8 oz reduced-fat cream cheese, softened
• 1/4 cup reduced-fat sour cream
• 1/4 cup plus 2 Tbs maple syrup, divided
• 2 cups fresh blueberries

Details

Servings 12
Preparation time 30mins
Cooking time 120mins

Preparation

Step 1

Preheat oven to 325.

Coarsely chop walnuts in a food processor. Add graham crackers crumbs and process until the mixture looks lilke fine crumbs.

Whisk egg white in a medium bowl until frothy. Add crumb mixture, butter, oil, and salt; toss to combine. Press the mixture into the bottom and 1/2 inch up the sides of a 9" removeable bottom tart pan. Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8 minutes. Cool on a wire rack.

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. When the crust is cool, spread the filling evenly into it, being careful not to break up the delicate crust. Arrange blueberries on the filling, pressing lightly so they set in. Drizzle the remaining 2 Tbs maple syrup over the berries. Chill for at least 1 hour to firm up.


Tip: To toast chopped nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2-4 minutes.

You can make ahead and refrigerate for up to 1 day.