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Blueberry Tart with Walnut Crust

August 5, 2014 by theeverykitchen@gmail.com Leave a Comment

Blueberry Tart with Walnut Crust. Recipe at www.mybottomlessboyfriend.com
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!

So I ran out to The Gettin’ Place after work one day and grabbed myself this Wilton tart pan.

Blueberry Tart with Walnut Crust. Recipe at www.mybottomlessboyfriend.com

Blueberry Tart with Walnut Crust

The 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

The Filling:

  • 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

Preparation

  1. Preheat oven to 325°F.
  2. For crust: Coarsely chop walnuts in a food processor. Add graham cracker crumbs and process until the mixture looks like fine crumbs.
  3. 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.
  4. 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!

Cats love Blueberry Tart - www.mybottomlessboyfriend.com

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  • Gingersnap Icebox Cake with Cranberry Mascarpone Whipped CreamGingersnap Icebox Cake with Cranberry Mascarpone Whipped Cream
  • RumChata Blondies with Fireball Cream Cheese FrostingRumChata Blondies with Fireball Cream Cheese Frosting
  • Cream Cheese Caramel Apple DipCream Cheese Caramel Apple Dip
  • Guinness Chocolate Cheesecake, Bailey’s Whipped CreamGuinness Chocolate Cheesecake, Bailey’s Whipped Cream
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Filed Under: dessert, sweet things Tagged With: blueberries, cream cheese

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About Danielle

Danielle is a registered dietitian and the story teller behind The Every Kitchen. Three things that inspire her: Her parent's kitchen table, the way food nurtures relationships and nourishes souls, damn good chocolate chip cookies. EVERY KITCHEN has a story and Danielle shares them, one kitchen at a time. Read More…

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