Blueberry Tart - Low Fat
Concentric circles of blueberries decorate this no-bake blueberry pie sized tart.
Ingredients
| For the crust: | |||
| ½ | cup |
walnuts
lightly toasted |
|
| 1 | cup |
graham wafer crumbs
prefer whole wheat |
* |
| 1 | large |
eggs
or you can use 1 egg white |
|
| 1 | tablespoon |
canola oil
or olive oil |
|
| 1 | tablespoon |
butter, unsalted
melted |
|
| ⅛ | teaspoon |
salt
or 1 pinch |
* |
| For the filling: | |||
| 8 | ounces |
cream cheese (reduced-fat)
softened |
|
| ¼ | cup |
sour cream, light
|
|
| 6 | tablespoons |
maple syrup
divided |
|
| 2 | cups |
blueberries
fresh |
|
Directions
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.
Nutrition Facts
Serving Size 143g (5.0 oz)
