For this tart a few tablespoons of maple syrup sweeten the blueberry topping and round out the flavor of the cream filling. Source: EatingWell Magazine, July/August 2008

Molly Stevens
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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

176 calories; 11 g total fat; 4 g saturated fat; 18 mg cholesterol; 118 mg sodium. 114 mg potassium; 17.3 g carbohydrates; 1.2 g fiber; 11 g sugar; 3.6 g protein; 222 IU vitamin a iu; 3 mg vitamin c; 20 mcg folate; 50 mg calcium; 1 mg iron; 17 mg magnesium; 8 g added sugar;

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: 5 stars
07/20/2018
This is a great way to use fresh summer blueberries or other in season fruits. Am thinking peaches would be delish. I did add some vanilla to the filling and being from the east local maple syrup which gives it a lovely bit of sweet without being too much. For 176 calories per slice you can enjoy yourself without the guilt. Didn't have a tart pan so used a spring form lined with parchment paper. Yum! Read More
Rating: 5 stars
09/07/2015
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! 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
05/28/2013
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 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
Great! Read More
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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
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
Love this dessert! Easy to make and a hit with the health-conscience and not-so-health-conscience alike! 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
Rating: 5 stars
10/30/2011
Fabulous! I even used fat free graham crackers. Combining bluegerries and loganberries it turned into the perfect red white and blue dessert for the 4th of July. Read More
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
This is so delicious and so unbelievably easy to make. I was a little unsure about making my own crust because I've never done it before but it was a cinch. The crust also held up perfectly (I was a little worried it would fall apart when I tried to take it out of the tart tin). The tart tastes very similar to cheesecake. Think New York cheesecake with a graham cracker crust and blueberries on top and you'll have a pretty good idea of what the tart tastes like. I made it for the 4th of July and it was a hit with everyone (even the people who don't like dairy or cheesecakes thought it tasted good). Read More
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
10/30/2011
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
10/30/2011
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. Read More
Rating: 5 stars
10/30/2011
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. Read More
Rating: 1 stars
10/29/2011
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 Read More
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