The BBF’s mom and sister invited me to pick blueberries recently. Big, sweet blueberries in the summertime are one of my favorite snacks, but I couldn’t eat them fast enough. There was enough to fill at least half a large coffee can! So naturally, I turned them into a dessert.
This dessert is slightly different than others I’ve made. It was already edited to be light, as it came from Eating Well magazine. Sshhhh — don’t tell the BBF!
It is the second recipe this week that asks to be baked in a “removable bottom tart pan.” What? Is that a thing? I guess I’ve just never made a tart before. But hey, any excuse to buy new kitchen things!
Blueberry Tart with Walnut Crust
- 1 cup of whole-wheat graham cracker crumbs (I used regular)
- 1/4 cup of walnuts, coarsely chopped
- 1 egg white
- 1 tablespoon of melted butter
- 1 tablespoon of canola oil
- Pinch of salt
- 8 ounces 1/3 less fat Philadelphia cream cheese
- 1/4 cup reduced-fat sour cream
- 1/4 cup pure maple syrup
- 2 cups of fresh blueberries
- Preheat oven to 325°F.
- For crust: Coarsely chop walnuts in a food processor. Add graham cracker crumbs and process until the mixture looks like fine crumbs.
- Whisk egg white in a medium bowl until frothy. Add the 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-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.
- 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 tablespoons maple syrup over the berries. Chill for at least 1 hour to firm up.
What I liked: I’m eating my second piece in one sitting as I write this… I like the nuttiness of the crust. I like the contrast of the crunch and the creamy. And I like the fresh, juicy blueberry flavor that evens out the sweetness.
What I did differently: I was tempted to use sugar-free syrup instead of pure maple syrup, but I actually followed the recipe this time! Also, I’m going to recommend baking the crust longer than 8 minutes — really pay attention to the color instead of minutes in the oven. Mine wasn’t sturdy enough and it crumbled while I was spreading the cream cheese layer on.
My rating: 4/5 stars. Quick, easy, good, healthy(er) — nothing wrong, just not my favorite.
The BBF is out of town and cannot rate the recipe. I’ll feed him when he gets back. If there’s some left. 🙂
KitKat’s rating: 5/5 stars. She likes anything made with cream cheese. I wasn’t paying attention and when I looked up, I caught her tongue in the dessert bowl!