Blueberry Tart - Low Fat
Concentric circles of blueberries decorate this no-bake blueberry pie sized tart.
|For the crust:|
graham wafer crumbs
prefer whole wheat
or you can use 1 egg white
or olive oil
or 1 pinch
|For the filling:|
cream cheese (reduced-fat)
sour cream, light
For the crust:
Preheat oven to 325°F.
Coarsely chop walnuts in a food processor. Add graham cracker crumbs and process until the mixture looks like fine crumbs.
Whisk egg or egg white in a medium bowl until frothy. Stir in the crumb mixture, butter, oil, and salt; mix well.
Press the mixture into the bottom and ½ inch up the sides of a 9-inch removable-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.
For the filling:
Beat cream cheese, sour cream, and 4 tablespoons 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.
Gently toss fresh blueberries with remaining 2 tablespoons maple syrup until evenly coated, arrange blueberries on the filling, pressing lightly so they set in.
Chill for at least 2 hours or overnight to firm up.