Blueberry Tart

INGREDIENTS:
-Crust

• 1/2 Cup Walnuts
• Lightly Toasted
  
• 1 Cup Whole Wheat Graham Cracker Crumbs
• 1 Large Egg White
• 1 Tablespoon Butter
• Melted
• 1 Tablespoon Vegetable Oil
• Pinch of salt
  

-Filing

• 8 Ounces Reduced Fat Cream Cheese
• Softened
• 1/4 Cup Sour Cream
• 1/4 cup Plus 2 Tablespoons Pure Maple Syrup
• Divided
• 2 Cups Fresh Blueberries

DIRECTIONS:

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

This recipe was absolutely delicious and pretty easy to make! This tart can be left in the refrigerator for at least one day.

Enjoy!

This recipe is from Eating Well Magazine