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

Molly Stevens
Source: EatingWell Magazine, July/August 2008

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Recipe Summary

total:
2 hrs
Servings:
12
Nutrition Profile:
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Ingredients

Crust
Filling

Directions

Instructions Checklist
  • To prepare crust: Preheat oven to 325 degrees F.

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  • 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.

Tips

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 Facts

177 calories; protein 3.6g 7% DV; carbohydrates 17.3g 6% DV; exchange other carbs 1; dietary fiber 1.2g 5% DV; sugars 11g; fat 11g 17% DV; saturated fat 4g 20% DV; cholesterol 18.5mg 6% DV; vitamin a iu 221.6IU 4% DV; vitamin c 2.5mg 4% DV; folate 19.5mcg 5% DV; calcium 49.6mg 5% DV; iron 0.5mg 3% DV; magnesium 16.8mg 6% DV; potassium 113.5mg 3% DV; sodium 118.1mg 5% DV; thiamin 0.1mg 6% DV; added sugar 8g.

Reviews (19)

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19 Ratings
  • 5 star values: 17
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
10/29/2011
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. Read More
Rating: 5 stars
10/30/2011
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. Read More
Rating: 5 stars
08/05/2014
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! Read More
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Rating: 5 stars
10/30/2011
I made this with gluten free graham crackers for the 4th of July and it turned out beautifully! The tart was devoured in a matter of minutes. I definitely recommend this for a light summer treat! Read More
Rating: 5 stars
10/30/2011
Leaves you with a fresh-fruit feeling not like eating a heavy fat-laden dessert. Simple and beautiful too! Read More
Rating: 5 stars
10/30/2011
HAs anyone tried to convert this to gluten free- are there good gluten free graham crackers or something else I could sub? Would love to make this for a cousin this weekend!! Read More
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Rating: 5 stars
10/30/2011
Easy to make and tasty. However would have liked more flavor. Perhaps some lemon. Read More
Rating: 5 stars
10/31/2011
Awesome! It is hard to have only one serving!! Good for breakfast too! Read More
Rating: 5 stars
10/30/2011
this is the only dessert my family wants me to make anymore! and I say no problem because it is so super easy. I definitely suggest this if you find baking somewhat challenging like i do... it is always a hit! Read More