Blueberry Tart with Walnut Crust

18 Reviews
From: EatingWell Magazine July/August 2008

For this tart a few tablespoons of maple syrup sweeten the blueberry topping and round out the flavor of the cream filling.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • Crust
  • 1/2 cup walnuts, lightly toasted (see Tip)
  • 1 cup graham cracker crumbs, preferably whole-wheat (see Note)
  • 1 large egg white
  • 1 tablespoon butter, melted
  • 1 tablespoon peanut or canola oil
  • Pinch of salt
  • Filling
  • 8 ounces reduced-fat cream cheese (Neufchâtel), softened
  • 1/4 cup reduced-fat sour cream
  • 1/4 cup plus 2 tablespoons pure maple syrup, preferably grade B, divided
  • 2 cups fresh blueberries

Preparation

  • Active

  • Ready In

  1. To prepare crust: Preheat oven to 325 °F.
  2. 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.
  • Make Ahead Tip: Refrigerate for up to 1 day.
  • Equipment: 9-inch removable-bottom tart pan
  • Tip: To toast walnuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
  • Note: To avoid trans fats, look for graham crackers without partially hydrogenated vegetable oil. To make crumbs, pulse graham crackers in a food processor or place in a large sealable plastic bag and crush with a rolling pin. (You'll need about 14 whole-wheat graham cracker squares to make 1 cup of crumbs.)
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 176 calories; 11 g fat(4 g sat); 1 g fiber; 17 g carbohydrates; 4 g protein; 20 mcg folate; 18 mg cholesterol; 11 g sugars; 8 g added sugars; 222 IU vitamin A; 2 mg vitamin C; 50 mg calcium; 1 mg iron; 118 mg sodium; 114 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, 2 fat

Reviews 18

September 07, 2015
profile image
By: EatingWell User
Just what I've been searching for! My son & I are diabetic and its almost impossible to find a good dessert that is low in carbs & sugar and also tasty for the other members of my family. Most diabetic desserts use artificial sweeteners & I don't like to use them. So when I found this recipe, I was skeptical. However, I am pleased to say we all loved it. Not overpowering sweetness, but just right! This recipe is a keeper!
August 05, 2014
profile image
By: EatingWell User
So refreshing! This recipe is wonderful. I used lime low fat greek yogurt instead of the sour cream. It was delicious! Pros: Easy to make, perfect for a hot day!
May 28, 2013
profile image
By: EatingWell User
Everyone Loved It! I was worried this wouldn't be sweet enough but it was just right. Everyone loved it. I was asked for the recipe. I will definitely keep this on my list of blueberry desserts, which is one of my favorites. Pros: Easy, simple, yummy Cons: None
July 05, 2011
profile image
By: foodadikt
super good and easy I happened to have some Neufch+ótel in my fridge and never used this ingredient before and thought this recipie would be perfect to test it out when I needed to make a dessert last minute. I would have given it 5 stars but needed a couple tweeks to have a more complex flavor. To the filling I added about a tablespoon vanilla extract and about a fifth a cup raspberries and blended it in. Then in addition to blueberries I used a kiwi and a white nectarine for the fruit on top. Everyone loved it and had seconds.
May 03, 2011
profile image
By: fgoodill
Blueberry Tart with Walnut Crust Failed to set so ate it as a "soup". Any suggestions?? I followed the recipe carefully. BTW tasted very good. Pros: Taste good Cons: Fail to set after 4hrs in frig
August 17, 2010
profile image
By: EatingWell User
This is truly a wonderful dessert. I originally made it for a dessert for my husband who was recently diagnosed with diabetes for a Memorial Day Party we had. He loved it and so did all the other guests. I should have made two! I have probably made it 4-5 times since then. Thanks for all of your great recipes. We love eating well, healthfully and deliciously! Susan B. Atlanta, GA.
August 09, 2010
profile image
By: EatingWell User
I made this last night and used Kinninnick's Gluten-free Graham Crackers. It was outstanding and super easy to make. I only have a 11" tart pan so I had to double the recipe. I also agree with the reader that had to extend the baking time of the crust. I cooked mine 12 - 13 minutes.
July 25, 2010
profile image
By: EatingWell User
This was a good recipe and easy to make. I used the Midel whole wheat graham crackers and the crust didn't get soggy even after a few days in the fridge. I would make this again but cook the crust longer, though. I really must take issue with the number of servings. 12? Really, come on EatingWell. This serves 8 tops.
July 20, 2010
profile image
By: EatingWell User
Easy to make and tasty. However, would have liked more flavor. Perhaps some lemon.